How to Cook Indian Curried Lamb and Potato Soup

The recent news of #lockdown3 in the UK has got a lot of us feeling very down at the moment and the cold winter weather does not help either.  So to add a bit of cheer and warmth to the soul I am going to share this tasty Indian Curried Lamb and Potato Soup which will not only help keep your body warm but is a great way to help build your immune system thanks to the spices and turmeric. 

This is my mum’s recipe and traditionally this dish is cooked with mutton (which is goat’s meat) but since it is not easily available where I live in the UK, I’ve used lamb meat instead. I have also added potatoes and carrot to make it a one pot dish for the kids and I have served this with rice. I’ve used the lamb leg and got my butchers to cut the meat up similar to how it is diced for stew. I have also asked him to add the bone marrow as well which my daughter loves.

Feel free to give this recipe a go and let me know what you think of it. I have added less water, as I wanted a thicker consistency, feel free to add more water if you prefer it to be soupy.

Here’s a short youtube video on how to make this warming and hearty Indian Spiced Lamb Stew

Feel free to Pin this image on your Pinterest Account so you can remember to try this recipe

Here are more recipes for you to try:

Quick and Easy Tandoori Chicken Recipe

Simple Malaysian Egg and Potato Curry Recipe

How to Cook Mince Lamb with Peas Curry or Keema Matar

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How to Cook Indian Curried Lamb and Potato Soup

yeahfoodie The recent news of #lockdown3 in the UK has got a lot of us feeling very down at the moment and the cold winter weather does not help either.  So… Main Course How to Cook Indian Curried Lamb and Potato Soup Indian Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 90 mins 90 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500g goat meat/lamb (I've used leg of lamb)
• 3 medium potatoes
• 3 medium carrots
• 3 tomatoes
• handful fresh/frozen curry leaves
• 1 med onion, quartered
• 1-2 tbsp oil
• cinnamon bark, star anise cardamon, cloves
• 1/2 tsp turmeric powder
• coriander/cilantro leaves

Ginger and Garlic Paste

• 1" ginger            }
• 3-4 pips garlic   } blend this with a tiny bit of water (1/4 cup) to make a watery paste
• 1 small onion    } or pound it fine using mortar and pestle

Roasted Spices

• 2 tbsp coriander seeds }
• 1 tbsp aniseed                } roast this in a dry pan and blend it in a dry blender
• 1 tbsp cumin                  } or pound it fine using  mortar and pestle

Instructions

1. Roast the cumin, aniseed and coriander seeds in a dry hot pan and blend it in a dry blender until it turns to powder. (I've added only half the amount of spice into my soup, as I did not want it too strong so go by taste when you add into yours)

2. Blend the garlic, onions and ginger into a watery paste and mix it into the lamb. Let it marinade for 20-30 minutes.

3. In pan, add 1 tbsp oil, add the spices first ie cinnamon bark, star anise, clove and cardamon, fry in oil for a minute or two, then add the quartered onions and the curry leaves. Fry for another few minutes.

4. Next, add the labmb into the pan and cook for a few minutes till the meat is sealed

5. Mix in the turmeric powder and stir.

6. Add in water, about 500ml - 750ml let the meat simmer covered. Skim any 'scum' (foamy white layer) that comes to the top of the surface,cover and continue to boil.

7. Add tomatoes and then let it continue to cook. Feel free to add in more water if it reduces.

7. When the lamb meat is almost cooked, then add in the potatoes and carrots and continue to cook the soup.

7. Season with salt and serve with fresh cilantro and rice.