Paprika

MINCED LAMB AND CHILLI SOUP

Name: MINCED LAMB AND CHILLI SOUP
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Ireland
Ingredients: • 250 g minced lamb; • 1 onion, chopped; • 1 clove of garlic, chopped or crushed; • 1 teaspoon cumin powder; • 1 teaspoon coriander powder; • 1 teaspoon mild chilli powder; • h teaspoon cayenne pepper or piri-piri; • I tin finely chopped tomatoes (400 g); • 1 ltr hot lamb or vegetable stock; • 4 tablespoons tomato purée; • 1 tin of kidney beans, rinsed and drained (400g); • Salt and pepper; • Fresh coriander, to garnish; • Grated cheddar cheese to serve (optional)

Ireland

Lamb

Soups

porsi

5 mins

waktu aktif

25 minutes

total waktu

Mulai Memasak

Bahan-bahan

• 250 g minced lamb

• 1 onion, chopped

• 1 clove of garlic, chopped or crushed

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon mild chilli powder

• h teaspoon cayenne pepper or piri-piri

• I tin finely chopped tomatoes (400 g)

• 1 ltr hot lamb or vegetable stock

• 4 tablespoons tomato purée

• 1 tin of kidney beans, rinsed and drained (400g)

• Salt and pepper

• Fresh coriander, to garnish

• Grated cheddar cheese to serve (optional)

Petunjuk

STEP 1

Fry the mince and onion in a large saucepan. Use a spoon to stir regularly and break up the meat to avoid lumps forming.

STEP 2

When the mince has browned, add the garlic and spices and cook for one minute. Stir in the tomatoes, stock and purée. Bring to the boil, cover and leave to simmer for 15 minutes.

STEP 3

Add the kidney beans and continue cooking for a further 2 minutes. Season to taste.

STEP 4

Sprinkle with fresh chopped coriander and top with some grated cheddar cheese, if liked. Serve with crusty bread.

Catatan

Whatever the weather outside,

this spicy lamb soup will make

your taste buds sizzle!

Winter is a great time to rnake batches of

warming soup for quick, easy, hearty meals for

all the family. The addition of meat and legumes

to any soup instantly makes it a filling dish which

works just as well for dinner as for lunch, and is a

great way to pack in the nutrients needed to get

you through the chilly winter months.

Minced lamb is tasty and convenient, works

really well with spices and is the perfect base for

a satisfying soup which is packed full of flavour.

This recipe combines lamb with cumin,

coriander, chilli and cayenne pepper to really pack

a punch. You can serve the soup with a bottle of

Tabasco sauce on the side for those who really

want their taste buds to sizzle!

For more tasty recipe ideas and cooking tips

go to www.tastyeasylamb.ie

CHEF'S TIP

"hen buying minced lamb, you should make sure it

:ioes not contain more than approximately 12% fat.

:resh meat will keep in the fridge for 3-5 days but

tou should remove it from any plastic wrapping,

:over loosely with foil and refrigerate as soon as

)ossible after buying to keep it at its best.