Hearty Curry Soup
Always a crowd pleaser!
Serves 6 hungry mouths
This is a great recipe for utilising the bones of your lamb shank.
1 or 2 lamb shank or leg bones. leave any cartilage etc on - it's full of goodness!
2 onions, finely diced
4 cloves of garlic, crushed
a small thumb of ginger, crushed
a chilli or a few teaspoons of chilli flakes
1 teaspoon of cumin, turmeric, and if you have any, a stick of lemon grass.
half a bunch of fresh coriander.
1 tablespoon of medium curry powder
1 tablespoon of garam masala
1 dod of coconut oil
1 tin of coconut milk.
2 pints of stock
2 tablespoons of tomato puree.
veggies - carrot, courgette, peppers, spinach, aubergine (whatever is in the fridge really!)
pulses - lentils and chickpeas ideally, soaked overnight - 2 tins worth
seasoning to taste
Saute with onions in some coconut oil, add the garlic, ginger and chilli and cook for a further 3 minutes.
Add the spices and heat gently for a further 5 minutes.
Add all the veggies and pulses, and the bones. mix together, along with the coriander.
Add the stock, tomato puree and coconut milk. Season to taste.
Allow to simmer for for 60-90 minutes until pulses are tender.
Enjoy with some fresh coriander and flatbreads