Curry Lamb Soup recipe

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06/08/2011

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This Curry Lamb Soup recipe with green bean chilli bites is sure to warm you up.

Ingredients

800 g lean lamb stewing meat
1.7 litres lamb stock (made with granules or cubes)
4 to 6 cloves garlic, slivered
2-cm nugget of ginger root, slivered
1 red chilli, chopped (optional and to taste)
30 ml vegetable oil
1 large onion, chopped
15 - 30 ml curry powder of your choice
750 g sweet potato, diced
250 g mixture of small florets of cauliflower and broccoli
250 g mixture of small dice of red pepper and whole corn kernels
salt, milled black pepper, chopped garlic, ginger and chili
65 ml chopped coriander leaves
250 g packet chilli bite mix
250 g frozen sliced green beans, cooked
extra vegetable oil for frying

Directions

Heat a large saucepan and spray with non-stick spray. Add the lamb and lightly brown all over.

Add the stock, garlic, ginger and chilli, if using. Bring to a boil then skim off any foam. Reduce heat, cover with a lid and simmer for an hour or so until the meat is tender.

Strain the mixture through a sieve and reserve the stock for later. Set the meat aside to cool.

When cool, skim the fat off the top of the stock and set aside. Now remove the meat off the bones, discarding the bones and cutting the meat into bite-size pieces. Set aside also.

Now heat the oil and saute the onion and curry powder until onion is translucent. Add half of the reserved stock and the sweet potato and bring to a boil. Cover, reduce heat and cook for about 10 minutes or until tender.

Mash coarsely. Now add the reserved meat, the rest of the stock and the vegetables. Bring to a boil, cover, reduce heat and simmer for a further 15 minutes or until soup is done to your liking. Season to your liking with salt and pepper and even add more garlic, ginger or chilli if you wish before stirring in the coriander.

Add sufficient cold water to the chilli bite mix to form a firm batter. Fold in the frozen green beans. Heat 1 cm oil in a pan and cook small spoonsful of the batter until golden brown. Drain well and serve with the soup.

Servings

Serves 8

Recipe provided courtesy of I Love Cooking.

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