Serves 6 to 8 people

 

This is traditionally a vegetarian soup made from seasonal vegetables and the beginning of most meals but particularly popular during Ramadan to break the fast at sunset.  It is healthy, hearty and warming.  To make it vegan omit the lamb (obviously) and increase the lentil component – it is also delicious with butter beans or cannellini beans added.  Use a good quality stock – it makes all the difference. 

If you are making it vegan but want to add animal protein for some diners – simply make some lamb mince balls cooked separately.  One pot – lots of options!

 

Ingredients

Protein & Legumes:

• 500g  lamb shoulder or shank, cut into small cubes (or mince made into meatballs if you are in a hurry
• 1 cup dried chickpeas (soaked overnight and drained) or 1 can (rinsed)
• 1/2 cup fine green lentils (french style, Bondi blue or du puy)

Vegetables:

• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 2 zucchinis, diced
• 2 large tomatoes, peeled and finely chopped (or 1 can crushed tomatoes)
• 12 dried apricots (not traditional but these give a gorgeous sweetness)
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh coriander, finely chopped
• 2 tbsp tomato paste
• 3 garlic cloves, minced

Spices:

• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp The Hunter’s Pantry Chermoula
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground black pepper
• Salt to taste
• Pinch of saffron threads (optional but authentic)

Liquids:

• 8 cups beef, chicken or vegetable stock
• 1 tbsp olive oil

Thickener (optional but traditional):

• 2 tbsp flour mixed with 1/2 cup water (slurry)
• Juice of 1 lemon (to serve)

To Serve:

• Lemon wedges
• Extra herbs – coriander, dill and/or parsley
• Dates and crusty bread (optional side)

Method

• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add lamb pieces and brown them on all sides (about 5–7 minutes) this is where the flavour builds so don’t rush this process – caramelisation = rich stews. Remove and set aside.
• Add a little more oil to the pan and then
•  add onion, carrot, and celery and sauté until soft and translucent.
• Stir in fresh garlic, turmeric, ginger, paprika, cinnamon, saffron, and black pepper.
• Let the spices bloom (or render) for about 1 minute, stirring constantly.
• Add chopped tomatoes, tomato paste, parsley, and coriander
• Cook for 5–10 minutes until the tomatoes break down and the mixture thickens.
• Pour in the stock and bring to a gentle boil.
• Add soaked chickpeas and lentils.
• Reduce to a simmer, cover, and cook for 1–1.5 hours or until the lamb and legumes are tender.
• If using the flour slurry, stir it in during the last 10–15 minutes.
• Simmer uncovered until the soup thickens slightly.
• Just before serving adjust the seasoning with salt and pepper to taste.
• Squeeze in a bit of lemon juice before serving for brightness.

 

Ladle into bowls, garnish with chopped herbs, and serve with lemon wedges. Dates and warm crusty bread on the side? Even better.