For the lamb stock 500 g lamb bones 1 tbsp (15 ml) oil 2 cups (150 g) mixed vegetable trimmings 1 (50 g) green pepper, chopped 3-1/2 litres water For the soup 3 1/3 tbsp (50 g) butter 200 g lamb fillet, diced 1 large (100 g) onion 5 large flakes (25 g) garlic 2/3 cup (100 ml) tomato puree seasoning to taste 1/3 cup (50 ml) red wine 2/3 cup (100 ml) lamb stock 2 medium-sized (100 g) potatoes, boiled till three-fourth done, and then cubed 1/2 cup (50 g) chick peas, boiled 3/4 cup (50 g) roasted cummin seeds, powdered

To prepare the lamb stock Heat the oil in a pan and brown the lamb bones. Add the vegetable trimmings and the green pepper. Add water. Allow the stock to come to a boil; continue to boil till the quantity of stock reduces to just one litre. Set aside. Reserve the excess for later use. To prepare the soup Heat butter in a pan, add dices of lamb fillet and brown them well on both sides to seal them well. Sauté the onion and garlic in the same pan, add the tomato puree, sea-soning, red wine and simmer, till the quantity of red wine has been reduced to half. Then add the lamb stock. Cook till the lamb is tender; add the potato cubes and boiled chickpeas. Cook for a while, add the cummin powder and once again, check seasoning. Serve hot.