About this recipe:I adore the combination of rich mutton meatiness and spicy curry in this dish. It's a proper hearty winter warmer of a dish, and pretty much a meal in itself, as it is so thick and substantial. This recipe uses leftover meat from a roast, and some good quality mutton stock, which you should make from the bones. The quality of a soup like this depends largely on the quality of the stock.
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Method Prep:10min › Cook:40min › Ready in:50min
Cut bacon into thin lardons and fry in a little oil in a large pot until just starting to colour. Add onion, celery and garlic to the pot with the bacon, along with about 1/2 teaspoon of fat skimmed from the mutton stock, if available. Turn the heat right down and gently sweat the vegetables down for 10 to 15 minutes until they are nice and soft.
Add the carrots, the mutton cut into small pieces, curry powder, paprika and stock. Taste and season with salt and pepper, bring to the boil, then turn the heat down to just below simmering point and cook for 15 to 20 minutes.
Add Worcestershire sauce and white wine vinegar. Add potatoes to the soup. Cook until the potatoes are tender but not falling apart. Adjust the seasoning and serve with some parsley scattered over.