This nourishing meaty soup has a lovely spicy flavour and is very simple to make. Lean leg meat or neck fillet are both good cuts to use.
The recipe is adapted from "Meat Feasts" by The Hairy Bikers.
Ingredients:
500 lean lamb leg or neck fillet, cut into 1,5 cm dice
1 large onion sliced (or finely chopped if preferred)
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp chilli flakes
1 l chicken stock or water
100 g red lentils, rinsed
300 g spinach
juice and grated zest of 1 lemon
flaked sea salt
season to taste
Method:
Heat some oil in a large pan and add the diced lamb in batches.
Sear the lamb briefly on all sides, then remove it with a slotted spoon and set it aside, leaving as much of the oil in the pan as possible.
Turn down the heat, then add the onion and saute for several minutes until it starts to soften.
Add the garlic and all the spices and stir for a couple of more minutes.
Add half the stock or water, season with salt and pepper and bring it to the boil.
Then cover the pan and turn the heat down to a simmer. Simmer the soup for half an hour, then add the lentils with the rest of the stock or water.
Simmer for another 30 minutes until the lentils have broken down and thickened the soup. Keep an eye on the liquid level and add a little more water if necessary.
Trim any thick stems off the spinach and cut it. Gradually push the spinach into the soup - as it wilts and takes up less space, you can add more.
Simmer the soup for another few minutes until the spinach is broken down. Add the lemon zest and juice and adjust the seasoning if necessary.
Serve hot and enjoy!
Bon Appetit!
