Prep time: 15 mins Cook­ing time: 2 hours 30 mins Serves 6

Friday - - Leisure -

4 tbsp olive oil 1 onion, finely chopped 1 tsp co­rian­der pow­der 2 tsp cumin pow­der 1 fin­ger-size cin­na­mon stick 500g lamb, cubed 800g canned toma­toes 50g split peas 1 litre beef stock 400g canned chick­peas, rinsed and rubbed lightly be­tween your palms to re­move skins hand­ful fresh co­rian­der, finely chopped METHOD 1 Heat olive oil in a medium-sized pan. Add onion and fry for 2 mins. Add co­rian­der pow­der, cumin and cin­na­mon and fry for another minute. 2 Add meat and fry un­til golden brown. Add toma­toes, split peas and stock. Lower heat and sim­mer slowly for 2 hours, cov­ered. 3 Add chick­peas and cook for 15 mins. Sea­son well with salt and pep­per. Stir chopped co­rian­der in just be­fore serv­ing. If soup is too thick, stir more stock in.

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