Ingredients:
1kg lamb or mutton, cut into 3cm cubes
650g vermicelli, broken into small pieces
4 tbsp olive oil
250ml butter
2 large onions, finely chopped
1 celery stick (with leaves), finely chopped
2 garlic cloves, finely chopped
2 carrots, peeled and finely chopped
600g pumpkin, peeled and finely chopped
½ red bell pepper, finely chopped
3 large potatoes, peeled and finely chopped
2.5l cold water
1 tsp fresh thyme thyme, crushed
pinch of ground white pepper
pinch of salt
1 bay leaf
1 tbsp tomato purée
Method:
Place a heavy-based saucepan over low heat. Add the oil and butter, heating until the butter is foaming.
Add the onions, celery, garlic, carrots, pumpkin, red bell pepper, potatoes, and lamb/mutton and fry for 5 to 7 minutes.
At this point add the water, thyme, white pepper, salt, bay leaf, and tomato purée.
Cover and simmer for 2 hours, skimming the surface from time to time.
Stir in the vermicelli and simmer, uncovered, for 10 minutes, until the vermicelli are cooked.
Adjust the seasoning to taste and serve.
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