Persian lamb hot pot

1 can organic lentils

1 can organic butter beans

1/3 cup olive oil

8 onions thickly sliced

2cm piece of turmeric peeled & finely grated

2 tbsp dried mint

1.5kg boneless lamb shoulder trimmed & cut into 3cm pieces

1 bunch each coriander and flat-leaf parsley, leaves and stems chopped & separated, plus extra to serve

4 cups of good-quality chicken stock

1 bunch chives, chopped plus extra to serve

200g baby spinach, chopped


Place oil in a large heavy-based saucepan over low heat. Add the onion and cook, stirring frequently, for 45-50 minutes until soft and golden. Add turmeric and half the dried mint. Stir for a few minutes and then add the lamb and chopped herb stems. Cover with chicken stock and bring to the boil. Turn down the heat, cover and simmer for 1.5 – 2 hours skimming occasionally until lamb is tender.

Remove the meat from the pan and roughly shred the meat. Remove any obvious fat and gristle. Add the lamb back into the soup pan and season to taste. Add the drained lentils, butter beans, coriander and parsley leaves, chives and half the spinach. Simmer for 15 minutes. Add a little water if it is looking too thick.

Before serving, add the remaining spinach leaves. You want the last batch of greens to keep some brightness in the dish. Divide soup among bowls and add a generous dollop of coconut yoghurt to serve. If you are feeling fancy add a little olive oil to a pan, add the remaining dried mint and extra chopped herbs and gently warm over a medium heat. Drizzle over the soup.

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