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Curried Lamb Soup

Meat.Bible's picture
Ingredients
  Split yellow peas 6 Ounce, washed (185 Gram)
  Yellow split peas 6 Ounce, washed (185 Gram)
  Vegetable oil 2 Tablespoon
  Lamb shanks 12 Ounce, cut in half (375 Gram)
  Garlic 3 Clove (15 gm), crushed
  Onion 1 , finely chopped
  Boiling water 2 Pint (5 Cups Or 1 1/4 Liter)
  Curry powder 2 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Carrots 2 , diced
  Celery stalks 2 , sliced
  Coconut milk 4 Fluid Ounce (Use 1/2 Cup Or 125 Milliliter)
  Lemon juice 1 Tablespoon
  Ground black pepper To Taste
  Black pepper To Taste
Directions

MAKING
1. In a bowl cover split peas with water and set aside to soak for 10 minutes.
2. In a in a large saucepan heat oil and cook lamb shanks for 5-6 minutes until browned on all sides.
3. Then add garlic, onion and curry powder and cook, stirring, for 5 minutes longer.
4. To the pan add peas after draining along with boiling water, bring to a boil, skimming off any scum from the surface, then reduce heat and simmer for 1 hour.
5. Removing shanks from the soup, set it aside to cool.
6. Then remove meat from bones and cut into even-sized pieces.
7. From the soup remove peas and process in a food processor or blender until smooth.
8. Returning the pea puree and meat to the pan, stir in mint and carrots and cook for 5 minutes.
9. Add celery, coconut milk, lemon juice and black pepper to taste and cook over a medium heat without letting it boil for 3-5 minutes.

SERVING
10. Ladle into soup bowls and serve with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
4

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