I got the idea for this from a recent 3 Talk episode. Once again, the Indian flavours just spoke to me and since this week I had to make a chunky soup (after last week’s carrot & potato soup), I thought this would be perfect. Nothing will warm your tummy better than this soup, and with us only going into actual winter now, you’re going to need it. Just looking at this soup already warms you up. Doesn’t it just look like comfort in a bowl?
This is also a GREAT recipe to use when you have leftover lamb from Sunday lunch. I would actually suggest you make sure there are leftovers so you can make this soup. It cuts the cooking time down to about 20 minutes and you still get the same gratification. Like all things curry-ish, making this soup ahead just improves the flavour and it also freezes really well so make up a big batch, freeze it in portions and when you need serious comfort with a spicy kick, defrost some!
Enough for 6 as a large portion
1kg (2.2 pounds) Deboned lamb (I used the leg cubes from Woolies)
2 Large onions, finely chopped
4 Large carrots, finely chopped
4 Garlic cloves, finely sliced
2 Celery Stalks, finely sliced
1tbsn Ground Coriander
2tsp Ground Cumin
1/2 tsp each Cinnamon, Nutmeg and cloves
2tsp Garam Masala
2tsp Crushed Chillies
1 tin Chopped tomatoes
1 tin Tomato Puree
2 cups Lamb/Mutton stock
2 Bay leaves
2 tsp Sugar
1 tin Lentils, drained and rinsed
Salt & Pepper to taste
Plain yoghurt for serving (optional)
- In a large pot, brown the lamb all over and set aside.
- In the same pot, fry the onions, carrots, garlic and celery until soft and golden.
- Add all the spices and fry until the mixture is dry. Add back the lamb with it’s juices and stir to coat the lamb in the spices.
- Add the tomatoes, tomato puree and Bay leaves and sugar. Stir to combine and add the stock.
- Reduce the heat and allow to simmer for 1-1 1/2 hours until the lamb is meltingly soft.
- You might have to add a bit more water as the tomato puree thickens the soup up quite a bit.
- Add the lentils and cook for another 5-10 minutes. Season to taste and serve with lots of crusty bread and a dollop of yoghurt.
For a more kid-friendly recipe using this same soup, CLICK HEREAlida Ryder