Curried Lamb Soup With Split Peas
|Lamb bones||13 Ounce (410 Gram, Such As Shanks Or Shoulder)|
|Garlic||3 Clove (15 gm), crushed|
|Onion||1 , finely chopped|
|Curry powder||2 Tablespoon|
|Yellow split peas||6 Ounce, soaked (185 Gram)|
|Boiling water||1 1⁄2 Liter (2 Pint)|
|Mint||2 Tablespoon, chopped|
|Carrots||2 , diced|
|Celery stick||2 , sliced|
|Coconut cream||2 Ounce (60 Gram)|
|Lemon juice||1 Tablespoon|
|Snipped chives||1 Teaspoon (For Garnish)|
1. Heat oil in a large saucepan over moderate heat. Add lamb bones and brown on all sides. Add garlic, onion and curry powder to pan and cook, stirring constantly, for 5 minutes. Drain peas and add them with boiling water.
2. Bring liquid to boil, skim off any surface scum, then lower heat. Simmer for 1 hour.
3. Remove lamb, slicing any meat remaining on bones into small pieces. Set aside. Puree soup in a blender or food processor, return to clean pan and add mint and carrots with sliced lamb. Bring to boil and cook until carrots are tender.
4. Stir in celery, coconut cream and lemon juice, with salt to taste. Serve in heated bowls, garnished with chives.