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Spiced Lamb & Coconut Soup

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  Lamb neck 1 1⁄2 Pound (750 Gram)
  Garlic 1 Clove (5 gm), crushed
  Bay leaves 2
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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