Spiced Lamb & Coconut Soup
|Lamb neck||1 1⁄2 Pound (750 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Lemon grass stalk||1|
|Green chili||1 , halved and seeded|
|Coriander seeds||2 Teaspoon, lightly crushed|
|Cumin seeds||1 Teaspoon, lightly crushed|
|Garam masala||1 Teaspoon|
|Stock/Water||32 Fluid Ounce (1 Liter Or 4 Cups)|
|Red lentils||4 Ounce (125 Gram Or 2/3 Cup)|
|Creamed coconut||2 Ounce (60 Gram)|
|Onion||1 , chopped|
|Carrots||2 Large, grated|
|Potato||8 Ounce, diced (250 Gram)|
|Celery stick||2 , sliced|
|Sweet corn kernels||4 Ounce (125 Gram)|
1. Trim the lamb and remove the fat. Place in a large pan with the garlic, bay leaves, lemon grass, chilli and spices. Add the stock or water, bring to the boil, then cover and simmer for 1 1/2 hours, skimming occasionally. Discard the bay leaves, lemon grass and chilli.
2. Using a slotted spoon, remove the meat from the pan and set aside. Add the lentils, coconut and vegetables to the pan. Bring to the boil and simmer for 30 minutes, until the lentils and vegetables are tender. Transfer half of the soup to a food processor or blender and work to a puree.
Return to the pan.
3. Remove the lamb from the bone, cut into 2.5cm (1 inch) pieces and add to the soup. Reheat and simmer for a further 5 minutes. Season with salt and pepper to taste.