• 450g Lamb (from the leg preferably), diced
• 1 large onion, diced
• 2 tbsp. olive oil
• 1/2 red capsicum, cut into chunks
• 1 large carrot, chopped
• 3 cloves garlic, crushed
• 1/2 tsp. chili sauce or dried chili flakes (boukovo)
• 2 cups pumpkin, chopped
• 250 g white beans, already cooked
• lemon rind (about 1 tsp.)
• 1 tsp. ginger, crushed
• 3-4 cups beef stock
• 2 cups water
• 2 tbsp. chopped coriander
• S&P

Spice Mixture

• 1/2 tsp. cumin
• Pinch cinnamon
• 1/2 tsp. turmeric
• 1/2 tsp. cloves, ground

1. In a small bowl mix together the spices and set aside.
2. Heat a medium pot with olive oil and sauté onion and capsicum for 10 min on medium heat.
3. Whilst onions are cooking, heat a small pan on med-high heat with 1 tsp. olive oil and sear half the lamb for 1 minute, continually stirring.  Once seared, add to the onion pot and repeat with remaining lamb.
4. Now add the spice mixture to the lamb/onion pot and stir for 30 seconds until all coated with spices.  Add garlic, ginger, chili, stock and water and bring to a simmer.  Once simmering, add carrot, pumpkin & beans.  Grate orange and lemon rind, season with salt and pepper, simmering for 1 – 11/2 hours.
5. Option to serve with a dollop of yoghurt.

The warm and even hot spices combined with the beans and pumpkin add to the comforting “wintery” feel and taste of this soup.