We’re placing a spotlight on this cinnamon-scented soup with Karoo lamb. This recipe is one of Jan Hendrik van der Westhuizen‘s many tasty treasures. Give the renowned South African chef’s recipe a try for a culinary experience like no other. It’s the perfect dish to serve this winter!
Cinnamon-scented soup with Karoo lamb
Ingredients
- ¼ cup olive oil
- 750 grams lamb knuckles
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp ground ginger
- 2 tsp black pepper
- 2 tsp turmeric
- 1 tsp ground cumin
- 2 cinnamon sticks
- 2 tins (800 g) whole tomatoes
- 2 tbsp chopped celery leaves
- 2 tbsp fresh coriander
- 1 cup brown lentils, rinsed
- 1 cup red lentils, rinsed
- 1 cup chickpeas, soaked overnight
- 2 L water
- 250 grams angel hair pasta
Instructions
Heat the olive oil in a large pot and add the lamb knuckles.
Fry for about 5 minutes then add the onion and cook until soft and translucent.
Stir in the garlic, ginger, black pepper, turmeric, cumin and cinnamon sticks. Cook for about 2 minutes. Add the tinned tomatoes, celery leaves and coriander and let it cook for 5 minutes, then season.
Stir in the brown and red lentils and the chickpeas.
Add the water, then close with a lid and bring to a simmer.
Let the soup simmer for 30 minutes and adjust the salt if needed. Simmer for another 1 ½ hours, until the legumes are soft and creamy.
While the soup is cooking, cook the angel hair pasta according to the packet instructions. Serve the soup with the paste and enjoy!
ALSO SEE: Reuben Riffel’s butternut, sage and bacon mac and cheese
Reuben Riffel’s butternut, sage and bacon mac and cheese
Originally published in Food&Home Winter 2022 issue.
