Jan Hendrik’s cinnamon-scented soup with Karoo lamb

July 6, 2023
Jan Hendrik's soup

We’re placing a spotlight on this cinnamon-scented soup with Karoo lamb. This recipe is one of Jan Hendrik van der Westhuizen‘s many tasty treasures. Give the renowned South African chef’s recipe a try for a culinary experience like no other. It’s the perfect dish to serve this winter!

Print Recipe

Cinnamon-scented soup with Karoo lamb

By Jan Hendrik van der Westhuizen – Serves: 6
Total Time: 3 hours

Ingredients

  • ¼ cup olive oil
  • 750 grams lamb knuckles
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp ground ginger
  • 2 tsp black pepper
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 2 cinnamon sticks
  • 2 tins (800 g) whole tomatoes
  • 2 tbsp chopped celery leaves
  • 2 tbsp fresh coriander
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 cup chickpeas, soaked overnight
  • 2 L water
  • 250 grams angel hair pasta

Instructions

1

Heat the olive oil in a large pot and add the lamb knuckles.

2

Fry for about 5 minutes then add the onion and cook until soft and translucent.

3

Stir in the garlic, ginger, black pepper, turmeric, cumin and cinnamon sticks. Cook for about 2 minutes. Add the tinned tomatoes, celery leaves and coriander and let it cook for 5 minutes, then season.

4

Stir in the brown and red lentils and the chickpeas.

5

Add the water, then close with a lid and bring to a simmer.

6

Let the soup simmer for 30 minutes and adjust the salt if needed. Simmer for another 1 ½ hours, until the legumes are soft and creamy.

7

While the soup is cooking, cook the angel hair pasta according to the packet instructions. Serve the soup with the paste and enjoy!

ALSO SEE: Reuben Riffel’s butternut, sage and bacon mac and cheese

Reuben Riffel’s butternut, sage and bacon mac and cheese

Originally published in Food&Home Winter 2022 issue.

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July 6, 2023 By
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