Spicy Lamb & Lentil Soup recipe

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04/27/2011

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Warm up with this chill-fighting Lamb and Lentil Soup recipe, topped with a yoghurt drizzle. Add some crusty bread or roti on the side.

Ingredients

1kg boneless stewing lamb / leg of lamb cubes
2 onions, peeled and finely chopped
4 large carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 garlic cloves, peeled and crushed
2 bay leaves
1tbsn ground coriander
1tbsn ground cumin
1tbsn paprika
1tsp cinnamon
1tsp ground ginger (0r fresh)
1tsp turmeric
1/2 tsp ground cloves
1/2tsp nutmeg
2-3tsp crushed chillies
2 cups red, split lentils
1 tin tomato puree (not paste)
1 tin chopped tomatoes
2tsp sugar
750ml-1l lamb stock / water (I used NoMu's Lamb Fond)
salt & pepper to taste

Yoghurt Drizzle:
1 cup plain yoghurt
2tsp tikka paste (or other curry paste)
Fresh coriander and chillies to serve

Directions

In a large pot, brown the lamb in vegetable oil. Remove from the pot and set aside.
In the same pot, fry the onions, carrots and celery until soft and translucent (approx. 5-7 minutes).

Add the celery and bay leaf and fry for another minute.

Add all the spices and fry for 30 seconds. Add the lentils, tomatoes and lamb back into the pot and stir to coat the lamb and lentils with all the spices and vegetables.

Add the sugar and lamb stock/water and turn the temperature down. Cover and allow to simmer for 45-60 minutes until the lamb is soft and the lentils are cooked. Season to taste.

For the Yoghurt drizzle, combine the yoghurt with the curry paste.

Serve the lamb & lentil soup with the yoghurt drizzle, fresh coriander, extra chopped chillies and a squeeze of lemon juice.

Servings

Serves 4-6

Recipe provided by Simply Delicious food blog.

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