Name: Spiced lamb and pumpkin soup
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 750 gram diced lamb (leg, shoulder or forequarter); 1 onion, finely sliced; 1 red capsicum, seeded, finely chopped; 1 tablespoon ras el hanout; 1 clove garlic, finely chopped; 4 cup chicken stock; 400 gram can diced tomatoes; 750 gram butternut pumpkin, peeled, seeded, chopped; 400 gram can chickpeas, rinsed, drained; coriander, flatbread, to serve

Spiced lamb and pumpkin soup

This hearty soup is full of delicious Moroccan spices, lamb, pumpkin and chickpeas to create the perfect warming winter dish. Serve with a sprinkling of coriander and with plenty of flatbread

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Serves 4

Prep

15M

Cook

1H 45M

Total

Ingredients

2 tablespoon olive oil

750 gram diced lamb (leg, shoulder or forequarter)

1 onion, finely sliced

1 red capsicum, seeded, finely chopped

1 tablespoon ras el hanout

1 clove garlic, finely chopped

4 cup chicken stock

400 gram can diced tomatoes

750 gram butternut pumpkin, peeled, seeded, chopped

400 gram can chickpeas, rinsed, drained

coriander, flatbread, to serve

Method

1.Heat half oil in large, heavy-based saucepan on high. Brown lamb on all sides in batches, 5-6 minutes each. Remove from pan.

2.Heat remaining oil in same pan on medium. Sauté onion and capsicum, 4-5 minutes, until onion softens. Stir in ras el hanout and garlic. Cook, 1-2 minutes, until fragrant.

3.Return lamb to pan with stock and tomatoes. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour.

4.Add pumpkin and chickpeas. Simmer, covered, 25-30 minutes, until lamb is very tender. Sprinkle coriander over to serve. Accompany with flatbread.

Ras el hanout is a Morrocan spice blend, available from your supermarket.
Note

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