Ingredient List

• Serves 6 - 8
• 500 lamb, cut into 1 cm cubes
• 1.5 litres water or lamb (or chicken) stock
• 1 large red onion, peeled and finely chopped
• 1 tin lentils, rinsed and drained
• 1 tin chickpeas, rinsed and drained
• 2 cups cooked short grain rice
• 60g butter (optional)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger and paprika
• 1/4 teaspoon each saffron stamens and chilli flakes
• Salt and freshly ground black pepper
• To finish:
• 1 tablespoon dried yeast
• 1/2 cup each freshly chopped coriander and flat-leaf parsley
• 1 tin tomatoes, drained and chopped
• Lemon wedges, for serving

This deliciouus fortifying soup is just what you need to get you through cold winter days.  Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock  which can be used in the soup.

Place the lamb and water or stock in a large pot.  Bring to the boil, skimming off any froth which forms on the top.  Turn down heat and simmer gently for 45 minutes.
Add remaining ingredients except for yeast mixture.  Bring back to the boil and simmer gently for another 45 minutes.  Season to taste and add more water or stock if required.
To finish soup, dilute yeast in a little warm water.  Add the tomatoes, coriander and parsley and simmer gently for 15 minutes, then add to soup.
Serve steaming hot with a little lemon juice squeezed over each serving.

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