"1/4 Algerian" soup

[Little_Mem]

I made this recipe out of ingredients to hand in the house one cold night. I've named it 1/4 Algerian soup because... I'm 1/4 Algerian LOL!!!

Quantities are very approximate as I just 'chucked' them all in the dish and hoped for the best. It went down a treat!So I thought I'd share it with you.

Ingredients:
Approx 1 pound of cubed lamb (I used leftovers from the day before pre cooked, if using raw lamb probably best to seal in a frying pan and drain off fat before cooking in oven)
1 tin of vegetable soup/ 1 pint of lamb stock can be used
1 tin of mixed beans (haricots, kidney beans etc)
2 large carrots sliced
1 red onion sliced
1 teaspoon of garlic powder
1 teaspoon of chili powder
1/2 teaspoon of cayenne pepper
1-2 teaspoons of coriander leaves
1 teaspoon of dried thyme
A good sprinkle of mint
Water to top up

Method.
Lay out the lamb in a dish and pour over the soup/ stock. Add the vegetables, herbs and spices- except the mint. Top up to edge of the dish with water (about 1- 2 soup can full as I recall). Give it a good stir and cover with lid/ foil. Cook slowly on gas mark 4-5 for approx 1 hour (pre cooked lamb ) probably 1- 2 hours (raw lamb).Or until sauce is reduced sufficiently.
When it is cooked remove from oven and sprinkle the mint on the top.
Serve with warm crusty bread

LOVELY!!!!