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Lamb soup
ingredients
1kg diced lamb
50g butter
125g split red lentils, washed
125g green lentils, washed
125g yellow split peas, soaked overnight
2 onions, chopped
425g can chopped tomatoes
200g pumpkin, peeled and chopped
2 potatoes, peeled and chopped
400g eggplant, salted and washed, finely chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 teaspoon chilli powder
4 red chillies, seeded and chopped
12 fresh mint leaves, chopped
½ cup coriander leaves
2.5cm piece of ginger, grated
4 garlic cloves, finely chopped
25g shredded coconut (optional)
Salt
pepper
3 litres water
method
Heat the butter in a heavy bottomed pan and fry the lamb in small quantities until brown on all sides.
Put the lamb and all the ingredients into a large saucepan. Bring to the boil, turn down the heat and cook for 2½ hours.
Serve with pappadams and boiled rice.
Serves 6
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