It’s freezing cold out there with patchy frost! The temperature dropped to -4 Celcius! I now realise winter isn’t interesting at all, unless it snows which makes me excited (just for a while). Don’t know why but I guess it’s nice. (Kristin, I’m sure you agree with me! Let’s build snowman this year in front of ermmmm.. not anywhere near the dump! *LOL*) I believe staying indoor is the best option.

As there were some carrots, turnips and some potatoes, I thought a warm bowl of goodness would be a good idea. So, I decided to make Lamb & Winter Vegetables Soup last night. I like this sort of cooking where I cut all the vegetables into chuncks or cubes and let Le Creuset cocotte does its wonders of slow cooking.

As you may remember, I cooked Ratatouille using my Le Creuset. It’s really a life-time kitchen item that is worth investing in.

For lamb and winter vegetables soup, you can substitute any root vegetables you fancy. Don’t know about your but I particular like turnips because of their unique taste. The only chore of cooking lamb and winter vegetables soup is to chop all the ingredients. Then, you can just sit and watch your telly while waiting for your lamb and winter vegetables soup to be cooked and served.

Serves 2

Ingredients:
3 large potatoes cubed
2 turnips cubed
5 carrots cubed
1 onion chopped
250g shoulder of lamb cut into big chunks
some olive oil
dash of salt & pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground tumeric
300ml chicken stock
some water

Method:
1. In a big cocotte, put some olive oil and brown the onions.
2. In another pan, put some olive oil and slightly brown the lamb. Then set aside.
3. Once the onions start to be translucent, put in the lamb. Mix well.
4. Put in cumin, coriander, tumeric, salt and pepper. Give it a good stir and cook for about 2 minutes.
5. Then, put in all the vegetables, stir well. Cook for 5 – 10 mins.
6. Pour in the chicken stock and water enough to cover all the ingredients in the cocotte.
7. Bring it to boil.
8. Turn to low-medium heat and let it cook for at least 45 minutes to 60 minutes or until the vegetables are soft and the meat is tender.
9. Serve with crusty baguette or bread of your choice.