This soup is winter in a bowl for me – thick & full of delicious lamb meat. I discovered it last winter in a Sarie Kos magazine dating back to 2012.
Lamb Stew Soup, serves 6
The original recipe calls for lamb shanks, but I have used both lamb & beef stewing meat for this & both worked well.
30 ml Olive oil
1 kg Lamb (stewing) meat
1 Large carrot, cubed
1 Celery stalk, sliced
2 Cloves of garlic, finely chopped
1 Onion, finely chopped
3 Cans (400 g each) Borlotti beans, drained
1 Can (410 g) chopped tomatoes
1 Bay leaf
1500 ml / 6 cups of beef stock
5 ml Mixed dried herbs
Salt & freshly ground black peppers
Heat the olive oil in large saucepan. Brown the meat, then add the carrot, celery, garlic & onion. Fry until vegetables are tender. Add beans, tomatoes, bay leaves, stock & herbs. Season with salt & pepper. Cover the saucepan with a lid & simmer for at least 6 hours. Stir every now & then.
Hints: If the soup is too thick to your liking, add more water. If it’s too runny, let it simmer without the lid for a while. Also, I like to remove the big bones & most big pieces of fat just before serving.
Best served immediately with fresh bread.
Best enjoyed on a cold winters night with friends, around a table or fire, with a glass of red wine in hand.
Thank you Barbara Joubert for sharing this amazing recipe. You can find the original Afrikaans version here.