Curried Lamb Soup Recipe
Ingredients
| Yellow peas | 185 Gram | |
| Vegetable oil | 2 Tablespoon | |
| Lamb shanks | 375 Gram | |
| Garlic | 3 Clove (5gm) | |
| Onion | 1 | |
| Boiling water - 5 cups / 1 ¼ litres / 2 pint | ||
| Mint | 2 Tablespoon, chopped (Curry powder - 2 tablespoons) | |
| Carrots | 2 (Curry powder - 2 tablespoons) | |
| Celery - 2 stalks, sliced | ||
| Coconut milk - 1/2 cup / 125 milliliters / 4 fl ounce | ||
| Lemon juice | 1 Tablespoon (Curry powder - 2 tablespoons) | |
| Ground black pepper | 1 (Curry powder - 2 tablespoons) | |
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.
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.
Chef
