New Zealand Curried Lamb Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This uses cooked lamb, so it's a good way to use up the leftovers from that roast. It can also be made with chicken. Adapted from Sam Choy's Polynesian Kitchen. I don't cook carrots with lamb, but I've left it in in case you choose to make this with chicken. Ingredients:
4 tablespoons butter |
1 small onion, diced |
1/2 cup celery, diced |
1 medium carrot, diced |
1 garlic clove, minced |
1/2 teaspoon fresh thyme |
1 tablespoon curry powder |
1 bay leaf |
1/2 cup flour |
6 cups lamb stock (or chicken) |
1/2 cup tart apple, diced |
1/2 cup cooked long-grain rice |
1 cup cooked lamb, diced (you may substitute chicken) |
1/2 cup heavy cream (or coconut milk) |
salt |
pepper |
Directions:
1. Melt butter in a large pot.
2. Add onion, celery and carrot.
3. Cook until the onion is translucent, 3-4 minutes.
4. Add garlic, thyme, curry powder, bay leaf, and flour.
5. Cook 3 minutes.
6. Slowly stir in stock.
7. Simmer for 25 minutes.
8. Add apples, rice and lamb.
9. Simmer for 20 minutes more.
10. Stir in cream, salt and pepper.
11. Serve hot.
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