Dear Melburnians,

This is for you, from me with love 🙂

The winter will be over soon, my nectarine tree is full of buds and my daffodils are out!

Ingredients:

1kg/2.2lb lamb cuts on the bone
2 bay leaves
1 onion
2 medium carrots
2 large capsicums
1.5 cup steel cut oats
1/4 cup jalapenos, marinated or fresh.
1/2 cup chopped marjoram
500ml/17oz tomato sauce, with no additives.
Optional: chili or cayenne pepper.

*a large pot

Cooking:

1. Boil lamb in 2L/0.5gal of salted water to cook a stock for 40 minutes, then add the oats and cook for 20 minutes. Remove the lamb bones, cut the meat off the bones and return the meat to the pot.
2. Place the pot with stock back on the heat and cook finely diced onion, grated carrots, diced capsicum, sliced jalapenos for 10 minutes. (Alternatively, grilled and skinned capsicum can be used.)
3. Add tomato sauce, spice and marjoram, simmer for a few minutes and the soup is ready. Serve with Greek yoghurt or sour cream.

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