The ultimate lamb soup to keep you warm this winter. Be sure to try this winner!

Serves: 6

Ingredients:

500 g Boneless, cubed lamb (I use deboned leg of lamb)

45 ml Olive Oil

2 Small onions, chopped

2 garlic cloves, crushed

10 ml grated fresh ginger

10 ml ground cumin

10 ml paprika

1 bay leaf

50 ml tomato paste

1 litre chicken or beef stock

2 tins chickpeas, drained

100 ml chopped fresh coriander

50 ml chopped flat leaf parsley

Salt and pepper to taste

Method:

• Add oil to saucepan and sauté the onions, garlic & ginger
• Add the meat and stir-fry for a few minutes
• Add the cumin, paprika, and bay leaf to the pan and cook until fragrant
• Add the tomato paste and cook another 2 minutes – stirring constantly – and add the stock.
• Add the drained chickpeas, chopped tomatoes, half of the coriander and the parsley.
• Simmer for +/- 2 hours until meat is tender, stir occasionally
• Season to taste and serve with rest of the fresh herbs