Hearty lamb and bean soup

Lamb and Mutton SA
6 servings Prep: 10 mins, Cooking: 2 hrs 20 mins
Rate this recipe
Hearty and meaty lamb and bean soup for those chilly days. This soup freezers well, so be sure to make up a bulk batch! Brought to you by Lamb and Mutton SA.

By Independent Contributor October 18 2021
0
SHARES
3.1k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

60 ml olive oil
1 onion
15 ml ground coriander
25 ml cumin seeds
10 ml ground cinnamon
500 g lamb knuckles
800 g tinned tomatoes
50 g split peas
1 l beef stock
400 g tin chickpeas — drained and rinsed in cold water
salt and black pepper
handful fresh coriander — finely chopped
Tap for ingredients
Tap for ingredients

Method:

Heat the olive oil in a medium-sized saucepan.

Add the onion and fry for 2 minutes. Add the coriander, cumin and cinnamon and fry for another 1 minute.

Add the lamb knuckles and fry until golden brown.

Add the tomatoes, split peas and stock. Lower the heat, cover with the lid and simmer gently for 2 hours.

Cut the meat from the bones and return it to the soup along with the marrow. Add the chickpeas and cook for 15 minutes.

Season well with salt and pepper. Stir in the chopped coriander just before serving.

If the soup is too thick, stir in more stock and bring back to the boil.

Supported by the Red Meat Industry of SA – recipe by Herman Lensing for Lamb and Mutton SA.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.