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 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 tomato sauce, with no additives.
Optional: chili or cayenne pepper.

*5l Pot

Cooking:

1. Boil lamb in 2L of salted water to make a stock. Season as desired. Remove the meat and run the stock through a sieve. Cut the meat off the bones and return to the pot.
2. Place the pot with stock back on the heat and cook finely diced onion, grated carrots, diced capsicum, sliced jalapenos and oats for 10-12 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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