Turkish Lamb Soup

INGREDIENTS

300g of lamb (leg and shoulder cut into curry pieces)

2 onions, diced

2 tsp garlic and ginger paste

1 bay leaf

1 cinnamon stick

1/2 tsp black pepper

Juice of 1/2 lemon

2 tbsp vegetable oil

1 tbsp butter

1/4 cup flour

1/2 tin plum tomatoes

1 tsp paprika

1/2 tsp ground coriander

Pinch of whole cumin

1 cube of vegetable stock

2 carrots, sliced

1 tin of chickpeas, drained

Salt to taste

METHOD

1. Heat oil in a deep saucepan and fry the meat for 5 minutes until the meat has

seared (turned grey and sealed).

2. Add the onions, ginger and garlic, salt, cinnamon, bay leaf and all the spices, coat

the meat and cook for 15 minutes on high heat.

3. Turn the heat to medium, add 400ml warm water and the stock cube, cover and

cook for 45-50 minutes until the meat is tender.

4. Uncover the lid, add another 300ml water, now add the carrots and chickpeas,

plum tomatoes and lemon juice, cover and simmer for another 30 minutes until

the meat is soft and separates from the bones.

5. You can choose to take the bones out with a slotted spoon at this stage. I prefer to

keep them in the soup.

6. Turn the heat down and use a potato masher to mash the meat and the

vegetables in the soup.

7. In a mug, add the flour, and mix in half a cup of cold water. Mix with a teaspoon

into a thick paste.

8. Add half of the flour paste to the soup, stir well and turn the heat up to boiling

point.

9. Simmer for another 10 minutes until the soup thickens. Add more of the flour paste

if you prefer the soup thicker.

Enjoys this wholesome soup with Turkish bread or naan bread!