Lamb & chick­pea soup

Friday - - Leisure -

Cam­era Press

Prep time: 15 mins

Cook­ing time: 1 hour In­gre­di­ents 2 tbsp veg­etable oil 2 tsp mus­tard seeds 1 onion, finely chopped 2 gar­lic cloves, minced 5cm fresh root gin­ger, peeled and finely chopped 1 tbsp turmeric pow­der 2 tsp curry pow­der 600g lamb, cubed 2 tbsp flour, sea­soned 750g but­ter­nut squash, diced 1 litre lamb or beef stock 200g pas­sata 400g tinned chick­peas, rinsed and drained 1 1/2 cups plain yo­gurt Method 1. Heat 1 tbsp oil in pan and add mus­tard seeds. When they splut­ter, add onion, gar­lic, gin­ger, turmeric and curry pow­der. Sauté un­til onion is golden brown. Re­move mix­ture from pan and set aside. Add re­main­ing oil to pan. Dust lamb with sea­soned flour then cook in batches un­til golden brown. Re­move from pan and drain ex­cess oil on pa­per towel. Re­turn lamb and onion mix­ture to pan. Add squash, stock and pas­sata. Bring to a boil then sim­mer for 30 min­utes. Stir through chick­peas and 1 cup yo­gurt. Sim­mer for 5 more min­utes. Sea­son and serve with a dol­lop of yo­gurt.




(serves 4-6)

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