Spiced lamb and chickpea soup with yoghurt and coriander
Inspired by my mother-in-law's soup, I replace her economical beef shin with the sweeter, milder lamb shoulder as well as some spicy sausage, and add chickpeas to mellow out the flavour. The yoghurt and coriander bring a lovely exotic dimension of taste.
|330 g||Chickpeas, canned, rinsed|
|1 to taste||Salt and freshly ground black pepper|
|400 g||Lamb shoulder|
|3 Tbsp||Unsalted butter|
|150 g||Chorizo sausages, peeled|
|2 tsp||Smoked paprika|
|2 tsp||Ground cumin|
|2 tsp||Ground coriander|
|2 tsp||Potatoes, medium sized|
|1||Carrot, large, peeled|
|1 Ltr||Beef stock|
|150 ml||Greek yoghurt, plain|
|½ bunch||Fresh coriander, chopped|
- Drain the chickpeas, season with salt and pepper and set to one side. Cut the lamb into 3cm pieces, place into a deep pot, cover with cold water and bring to the boil. This will remove any excess fat from the meat. Drain and discard the liquid and place the lamb to one side.
- Melt the butter in a heavy-based saucepan, slice the sausage, add to the butter and cook until fragrant, which will take about 5 minutes. Then add the lamb and cook until coloured a golden brown. Add the spices and cook for a few more minutes, stirring the meat occasionally. Grate the potato, onion and carrot, add and cover with the stock. Bring to a simmer and cook for 40 minutes, add the chickpeas and continue simmering for 5-10 minutes. Check the seasoning and serve piping hot, with a large spoonful of yoghurt on top, sprinkled with the chopped coriander.