Be the first to make this!
About this recipe:
A traditional Indian soup that has been Westernised. One of my favourites, and quite simple to make.
500g lamb, diced into bite size pieces
1 onion, thinly sliced
1 carrot, diced
1 celery stick, finely chopped
2 tsp curry powder
900ml vegetable stock
1 cooking apple, peeled cored diced
2 tsp lemon juice
25g cooked basmati rice
fresh parsley to garnish
- Melt the butter in a saucepan and gently brown the lamb for 3-5 mins. Add onion, carrot and celery and fry til soft. Do not brown.
- Stir in flour and curry power. Cook for 2 mins then pour in stock. Bring to the boil, stirring. Reduce the heat and simmer for 45 mins, occasionally stirring.
- Add the apple, lemon juice and rice. Season to taste and simmer for 10 mins more. Serve hot, garnished with parsley.
Write a review
Click on stars to rate