spiced Lamb soup ingredients;

serves four

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 co ld water. 2-Bring the beans to a boil and then reduce the heat and simmer, covered for 4050 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 seaso ning 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 th e soup with the beans and cook for 10-12 minutes. Season and serve.