Food – Soul­ful soups

Keep warm with these hearty and de­li­cious soups

True Love - - CONTENTS - By TUMELO MUSHI- SEBOPA Pho­to­graphs GRAEME WYL­LIE

MO­ROC­CAN LAMB SOUP

Serves: 4-6 Prep time: 21/2 hrs

INGREDIENTS

400 g lamb, knuck­les Flour, for dust­ing

2 T olive oil

1 onion, chopped

1 cel­ery stick, finely chopped 1 car­rot, finely chopped

1 tsp gin­ger, crushed

2 gar­lic cloves, crushed

2 T tomato paste

2 tsp cin­na­mon

1 1/2 tsp cumin

2 T co­rian­der

2 tsp pa­prika

½ tsp cloves

2 L beef stock

4 bay leaf

1 x 400 g can toma­toes 200 g but­ter­nut, cubed 1x 400 g can chick­peas

METHOD

1. Dust lamb on all sides with flour and brown in heated oil in a large stock-pot. Re­move and set aside.

2. In the same pot, add onion, cel­ery, car­rots, gin­ger and gar­lic, sauté un­til golden. On medium heat, add tomato paste, cin­na­mon, cumin, co­rian­der, pa­prika, cloves and stir to com­bine.

3. Re­turn meat to pot, add tomato, bayleaf and stock to the pot and stir, bring­ing to boil, and then sim­mer for about 2 hours, un­til meat is ten­der and liq­uid has re­duced slightly and thick­ened. Add but­ter­nut and chick­peas, cook for an­other 15 min­utes. Serve.

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