LAMB, LENTIL & PRUNE SOUP WITH PRESERVED LEMONS

Serves 4-6

● 2tbsp olive oil

● 2 onions, peeled and sliced

● 4 carrots, peeled and sliced

● 2 celery sticks, sliced

● 200g (7oz) lamb neck, cut into 1cm cubes

● 4 garlic cloves, peeled and chopped

● 1tsp ground cumin

● ½tsp allspice

● 200ml (7fl oz) red wine

● 400g tin of plum tomatoes

● 1½ltr (2¾pt) vegetable stock

● 1 bay leaf

● 1 cinnamon stick

● 200g (7oz) dried green lentils

● 10 prunes, chopped

● 2 sweet potatoes, peeled and cut into chunks

● Sea salt and freshly ground black pepper

To serve

● 2 preserved lemons from a jar (try

Belazu, from supermarkets), pulp removed and skin sliced, or use the zest of ½ a lemon

● A handful of chopped mint

In a large pan, heat the oil and sweat the onions, carrots and celery until softened, about 10 minutes. Add the lamb, garlic, cumin and allspice. Stir and cook for a few minutes until the lamb has browned and the spices are aromatic. Add the red wine and bring to the boil, then add the tomatoes, stock, bay leaf and cinnamon. Reduce the heat and simmer gently for 15 minutes, then add the green lentils.

Cook for 20 minutes, then lastly add the prunes and sweet potatoes, and cook for 20 minutes or so until the lentils are soft, the lamb is tender and the soup slightly reduced and tasty. Season and serve with preserved lemon skin or lemon zest, and a handful of mint.