What’s your smash burger personality?
Four thin, caramelised patties with crispy, lacy edges, melted mature Cheddar, tangy pickles, pickled red...

4 to 6
Easy
10 minutes
3½–4 hours
1. Preheat the oven to 160°C.
2. Place the lamb in an ovenproof dish. Season with salt, pepper and the Moroccan seasoning, drizzle over the olive oil and toss to coat. Cover tightly with foil or a lid and bake for 3½–4 hours, or until the lamb is tender enough to pull apart with a fork.
3. Heat the soup in a saucepan over a medium heat. Stir in the kidney beans and cook until heated through.
4. Fold the lamb into the soup and simmer for 2–3 minutes. Divide between bowls and serve immediately.
Recipe and production: Bianca Strydom
Food assistant: Josh van Zyl
Photography: Jan Ras
Videography: Romy Wilson

