World Cuisine

Lemony Beef, Bean and Cumin Soup

cook 30 mins
  • 2 tablespoons ghee, smen or argan oil
  • 1 onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 2 teaspoons cumin seeds
  • 1 teaspoon sugar
  • 250 g (8 oz) lean beef, diced
  • 2 dried red chillies
  • 2 teaspoons turmeric
  • 1.5 litres (2 1/2 pints) hot beef stock
  • 400 g (13 oz) can kidney or broad beans, rinsed and drained
  • juice of 1 lemon
  • large bunch of flat leaf parsley, finely chopped
  • salt and pepper
  • lemon wedges, to serve
  • Heat the ghee, smen or oil in a large, heavy-based saucepan, stir in the onion, garlic, cumin seeds and sugar and cook for 2–3 minutes until the onion begins to colour.
  • Add the beef and cook for 1 minute, stirring to coat well, then add the chillies and turmeric. Pour in the stock and bring to the boil, then cook over a medium heat for 15 minutes.
  • Stir in the beans, lemon juice and most of the parsley, reduce the heat and cook for a further 10 minutes. Season, garnish with the remaining parsley and serve with lemon wedges to squeeze over.
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