CUR­RIED LAM­BAND BUT­TER­NUT SOUP

Friday - - Recipe Cards -

1 Heat 1 tbsp oil in a pan. Toss lamb in sea­soned flour, add to the pan and cook in batches un­til golden brown. Drain any ex­cess oil on pa­per tow­els. Prep time 15 mins Cook­ing time 1 hour Serves 4-6 2 tbsp veg­etable oil 600g lamb, cubed Sea­soned flour, as re­quired 2 tsp mus­tard seeds 1 onion, finely chopped 2 garlic cloves, minced 5cm piece of ginger, finely chopped 1 tbsp turmeric pow­der 2 tsp curry pow­der 750g but­ter­nut squash, cubed and diced 1 litre lamb or beef stock 200g pas­sata 400g tinned chick­peas, rinsed and drained 1 cup yo­gurt, plus ex­tra to serve Cherry toma­toes, red chillies and fresh co­rian­der, all chopped, to serve 2 Add the re­main­ing oil to the pan, add mus­tard seeds and cook un­til they pop. Add the onion, garlic, ginger, turmeric and curry pow­der and sauté un­til golden brown. 3 Re­turn the lamb to the pan and add the but­ter­nut squash, stock and pas­sata. Bring to the boil, then sim­mer for 30 min­utes. 4 Stir through the chick­peas and yo­gurt and sim­mer for 5 more min­utes. Sea­son well. 5 Serve with a dol­lop of yo­gurt and gar­nish with chopped toma­toes, chillies and co­rian­der.

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