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. 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 does its wonders of slow cooking. You can substitute any root vegetables you fancy. Don’t know about your but I particular like turnips because of their unique taste.

Here’s the recipe for 2 persons:

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
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.