Lamb & chickpea soup
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.