Organic lamb soup

Name: Organic lamb soup
Cook time: 1 h 30 min
Cuisine: German
Ingredients: 2 onions, chopped; 2 tbsp butter; 500g diced lamb (organic or pasture-fed); ¾ tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp hot paprika; 1/2 tsp black pepper; 3 celery sticks, chopped; 2 carrots, diced; 400g can organic chickpeas, drained; 1/2 cup red lentils (soaked for 12 hours at room temperature); 1 1/2 litres homemade organic chicken stock; 1/2 tsp sea salt; A handful each of chopped parsley and chopped coriander; 500g ripe tomatoes, chopped; Lemon wedges

Arjun Ramachandran

October 19, 2011

Time:1-2 hours

It was during a holiday in the hills of Austria, as our Homecook hero Matt Effenberg traced his family's roots, that he found culinary inspiration. Learning farm kitchen traditions - "making home-made stocks from meat and sprouting nuts and grains" - changed his approach to food, he says.

Ingredients

2 onions, chopped
2 tbsp butter
500g diced lamb (organic or pasture-fed)
¾ tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp hot paprika
1/2 tsp black pepper
3 celery sticks, chopped
2 carrots, diced
400g can organic chickpeas, drained
1/2 cup red lentils (soaked for 12 hours at room temperature)
1 1/2 litres homemade organic chicken stock
1/2 tsp sea salt
A handful each of chopped parsley and chopped coriander
500g ripe tomatoes, chopped
Lemon wedges

Method

Saute onions in butter until soft. Add lamb and stir gently on a medium heat for 15 minutes.
Add cinnamon, ginger, paprika and pepper and cook for 5 minutes.
Add celery, carrot, chickpeas, red lentils, chicken stock and sea salt.
Reduce heat and simmer for one hour.
Add parsley, coriander and tomatoes and cook for a further 15 minutes.
Serve with wedges of lemon.

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