Ingredients:

• 2 and a half pieces – leg of lamb, diced
• 6 oz – fresh broad beans
• 6 oz – chick peas, soaked overnight or canned
• 4 Bay Leaves
• 2 large potatoes, diced
• 2 onions, finely chopped
• 1 lb tomatoes, skinned
• 2 limes
• salt and pepper
• pinch Cinnamon
• 10 small Potatoes

Method:

1. Put meat, beans and bay leaves into a pot with 2.5 pints water.
2. Cook, covered on a low heat for 2 hours.
3. Add the potatoes, onions, tomatoes, limes and salt and pepper.
4. Cook until vegetables are tender. Strain.
5. Puree meat and vegetables in a blender and add the cinnamon.
6. Adjust the seasoning.
7. Cook the 10 small potatoes separately
8. Serve, one in each plate of soup, accompanied by the pureed meat and vegetables served on a side plate, with toasted bread.