Vegemite Molasses Lamb And Black Beans With Mushroom And Carrot Soup

Asha Pagdiwalla serves up some yummy vegemite molasses lamb with a creamy mushroom and carrot soup.
By Asha Pagdiwalla

Vegemite and Molasses Lamb and Black Beans

• 1 tbsp Vegemite
• 2 tbsp molasses
• 2 tbsp malt vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• 2 tsp salt
• 1/2 can black beans
• 1/4 lb (115g) boneless lamb shoulder, cubed

1. Combine the marinade ingredients and coat the lamb pieces in the mixture. Set at room temperature for at least 30 minutes. If you are marinating for longer, refrigerate.

2. In a shallow frying pan, heat some oil and transfer the lamb along with the marinade. Add the beans and cook on low until the lamb is cooked adding as little water as possible.

3. Serve over the soup.

Mushroom and Carrot Soup
(Serves 2)

• 1 lb (450g) portobello mushrooms, stalks removed and cubed
• 1 small onion, diced fine
• 2-3 cloves of garlic, minced
• 1 inch (2,5cm) chunk of ginger, minced
• 2 sweet carrots, chopped
• 1 tsp smoked paprika
• 1 1/2 cups (3,75dl) stock
• 1/4 cup (0,6dl) light cream
• salt and pepper as needed
• 1/4 cup (0,6dl) white wine (optional)

1. Saute the onion, garlic and ginger in little oil. Do not add the salt now. Add the mushroom pieces and brown. Pick some of the mushroom pieces and reserve for garnish. De-glaze the pan with wine, if using.

2. Add the carrots along with the salt, pepper and paprika. Saute for a few minutes, add half the stock and bring to a boil. Simmer until the carrots are cooked adding a bit more stock if needed.

3. Puree the mixture, return to the pan and add the remaining stock. Bring to a boil and then reduce heat to a simmer. Gently stir in the cream and cook for a couple of minutes.

4. To serve, divide soup into bowls, top with reserved mushroom cubes and the lamb and beans saute.