WARMING WINTER SOUP Whatever the weather outside, this spicy lamb soup will make your taste buds sizzle!
MINCED LAMB AND CHILLI SOUP
Winter is a great time to make batches of warming soup for quick, easy, hearty meals for all the family. The addition of meat and legumes to any soup instantly makes it a filling dish which works just as well for dinner as for lunch, and is a great way to pack in the nutrients needed to get you through the chilly winter months.
Preparation time: 5 minutes Cooking time: 20 minutes
Minced lamb is tasty and convenient, works really well with spices and is the perfect base for a satisfying soup which is packed full of flavour. This recipe combines lamb with cumin, coriander, chilli and cayenne pepper to really pack a punch. You can serve the soup with a bottle of Tabasco sauce on the side for those who really want their taste buds to sizzle!
• 1 onion, chopped
Ingredients to serve 4 • 250 g minced lamb
• 1 clove of garlic, chopped or crushed • 1 teaspoon cumin powder • 1 teaspoon coriander powder • 1 teaspoon mild chilli powder • ½ teaspoon cayenne pepper or piri-piri
For more tasty recipe ideas and cooking tips go to www.tastyeasylamb.ie
• 1 tin finely chopped tomatoes (400 g)
Method / Preparation STEP 1 Fry the mince and onion in a large saucepan. Use a spoon to stir regularly and break up the meat to avoid lumps forming.
STEP 2 When the mince has browned, add the garlic and spices and cook for one minute. Stir in the tomatoes, stock and purée. Bring to the boil, cover and leave to simmer for 15 minutes.
STEP 3 Add the kidney beans and continue cooking for a further 2 minutes. Season to taste.
STEP 4 Sprinkle with fresh chopped coriander and top with some grated cheddar cheese, if liked. Serve with crusty bread.
• 1 ltr hot lamb or vegetable stock
CHEF’S TIP
• 4 tablespoons tomato purée
When buying minced lamb, you should make sure it does not contain more than approximately 12% fat. Fresh meat will keep in the fridge for 3-5 days but you should remove it from any plastic wrapping, cover loosely with foil and refrigerate as soon as possible after buying to keep it at its best.
• 1 tin of kidney beans, rinsed and drained (400g)
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• Salt and pepper • Fresh coriander, to garnish • Grated cheddar cheese to serve (optional)
TASTYEASYLAMB.IE
19/08/2015 14:32