Spiced lamb, lentil & butternut soup

Spiced lamb, lentil & butternut soup

75g butter
1 cinnamon quill
5 star anise
2 large onions, finely chopped
30ml finely chopped fresh ginger
30ml finely chopped garlic
1 large green chilli
45ml mild curry powder
1kg lamb pieces
5 large tomatoes, skinned and grated
3 stalks of celery, sliced
2 carrots, grated
2l vegetable stock
500ml cubed butternut
375ml cooked lentils
2,5ml freshly ground black pepper
5ml salt
30ml honey
30g fresh coriander, chopped
15g fresh mint, chopped
zest of 1 lemon


➊ Heat a large saucepan, add butter and allow it to melt, add the cinnamon and star anise and once it starts sizzling and the spice is beautifully aromatic, add the onion.

➋ Sautee on medium heat for about five to ten minutes until it starts browning then add the garlic, ginger and chilli and continue cooking until it’s all caramelized and golden brown.

➌ Add the curry powder and stir through, then add the meat immediately.

➍ Stir to combine then add the grated tomato and allow to cook through, taking care to prevent it from sticking to the bottom of the saucepan. Once this starts to happen, add the celery, grated carrot and vegetable stock, cover the saucepan and allow to simmer until the meat is quite tender.

➎ Now add the cubed butternut and allow to cook for a further 20 minutes, then add the cooked lentils.

➏ Add the rest of the ingredients and you should have a good hearty soup.Serve with warm crusty bread and enjoy!


Short URL: http://whiskymag.co.za/digital/?p=1454

Posted by on Jul 5 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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