Persian Lamb & Pumpkin Soup: Submitted by: Purnima | Date Added: 2 Apr 2016 Ingredients:

450g Lamb, diced, no fat
1 large onion, diced
2 tbsp. olive oil
1/2 red capsicum, cut into chunks
1 large carrot, chopped
3 cloves garlic, crushed
1/2 tsp. chilli sauce or similar
2 cups pumpkin, chopped
1 can cannellini beans, drained and rinsed
Orange & lemon rind, (about 1tsp.)
1 tsp. ginger, crushed
4 cups beef stock
2 cups water
2 tbsp. chopped coriander


1/2 tsp. cumin
Pinch cinnamon
1/2 tsp. turmeric
1/2 tsp. cloves, ground

Cooking Instructions:

In a small bowl mix together the spices and set aside.

Heat a medium pot with olive oil and sauté onion and capsicum for 10 mins on medium heat.

Whilst onions are cooking heat a small non-stick frypan on med-high heat with 1 tsp. olive oil and sear half the lamb for 1 minute, continually stirring. Once seared add to the onion pot and repeat with remaining lamb.

Now add the spice mixture to the lamb/onion pot and stir for 30 seconds until all coated with spices. Add garlic, ginger, chilli, stock and water and bring to a simmer. Once simmering add carrot, pumpkin beans. Grate orange and lemon rind, season with salt and pepper, simmering for 1 – 11/2 hours.

Option to serve with Greek yoghurt.

Free Recipe provided by: Taste of Persia © 2019