Lamb and Butter Bean Soup
This wholesome soup is great for chillier times. Lean, boneless lamb neck fillet cubes seasoned with ground cumin and cooked with onion, garlic, tomato puree, stock, fresh rosemary and thyme leaves. Slow cooked for a few hours and finished with canned butter or cannellini beans - a hearty soup with crusty bread.
- 375g/12oz lean boneless lamb neck fillet or shoulder cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 10ml/2tsp ground cumin
- 30ml/2tbsp rapeseed or sunflower oil
- 2 medium onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 30ml/2tbsp tomato purée
- 600ml/1pint good, hot lamb stock
- 1 x 400g can butter or cannellini beans, drained
- 1 large sprig rosemary leaves, roughly chopped
- 4 sprigs fresh thyme leaves
Season the lamb and dust with the cumin.
Heat the oil in a large saucepan and brown the lamb in batches for 4-5 minutes. Add the onion, garlic and tomato purée and cook for 1-2 minutes. Add the stock, rosemary and half the thyme leaves.
Bring to the boil, reduce the heat and transfer to a large heatproof dish, cover and cook on the hob for 1½-2 hours, or until the meat is tender.
20 minutes before the end of the cooking time add the beans.
Garnish with the remaining thyme leaves and serve with crusty bread.