spiced Lamb soup serves four

ingredients;

cup split black eyed beans, soaked overnight

1 1/2lb shoulder of lamb,cut into medium chunks
1 tsp chopped fresh thyme
2 bay leaves
5 cups water
1 onion, sliced
8oz pumpkin, diced
2 black cardamom pods
1 1/2 tsp ground tumeric
1 tbsp chopped coriander
1 1/2 tsp caraway seeds
1 green chilli, seeded and chopped
2 green bananas
1 carrot
salt and ground pepper

method;
1- Drain the black eyed beans, place them in a large pan and cover with fresh cold
water.

2-Bring the beans to a boil and then reduce the heat and simmer, covered for 40-50
minutes, until tender, adding more water as needed. Remove from the heat and set
aside to cool.

3- Meanwhile, put the lamb in a large pan, add the thyme , bay leaves and water
and bring to a boil.Cover and simmer for 1 hour, until tender.

4- Add the onion, pumpkin,cardamoms, tumeric, coriander,caraway,chilli and

seasoning and stir. Bring back to a simmer and then cook, uncovered, for 15
minutes, util pumpkin is tender.

5-When the beans are cool, spoon into a blender with their liquid and blend to a
smooth puree.

6- Cut bananas into medium slices and the carrots into thin slices. Stir into the
soup with the beans and cook for 10-12 minutes. Season and serve.