ingredients
serves 4
115 g (4 oz) split black-eyed beans, soaked for 1 - 2 hours, or overnight
675 g (1 1/2 lb) neck of lamb, cut into medium-size chunks
5 ml (1 tsp) chopped fresh thyme, or 2.5 ml (1/2 tsp) dried
2 bay leaves
1.2 litres (2 pints) 5 cups stock or water
1 onion, sliced
225 g (8 oz) pumpkin, diced
2 black cardamom pods
7.5 ml (1 1/2 tsp) ground turmeric
15 ml (1 tbsp) chopped fresh coriander
2.5 ml (1/2 tsp) caraway seeds
1 fresh green chilli, seeded and chopped
2 green bananas
1 carrot
salt and freshly ground black pepper
method
1. Drain the black-eyed beans, place them in a saucepan and cover with fresh cold water.
2. Bring the beans to the boil, boil rapidly for 10 minutes and then reduce the heat and simmer, covered for 40—50 minutes until tender, adding more water if necessary. Remove from the heat and set aside to cool.
3. Meanwhile, put the lamb in a large saucepan, add the thyme, bay leaves and stock or water and bring to the boil. Cover and simmer over a moderate heat for 1 hour, until tender.
4. Add the onion, pumpkin, cardamoms, turmeric, coriander, caraway, chilli and seasoning and stir. Bring back to a simmer and then cook, uncovered, for 15 minutes until the pumpkin is tender, stirring occasionally.
5. When the beans are cool, spoon into a blender or food processor with their liquid and blend to a smooth puree.
6. Cut the bananas into medium slices and the carrot into thin slices. Stir into the soup with the beans and cook for 10 — 12 minutes, until the vegetables are tender. Adjust seasoning and serve.
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