Indian Curried Lamb Soup

Name: Indian Curried Lamb Soup
Yield: Makes 10 Servings
Cuisine: India
Ingredients: 2 tablespoons unsalted butter or ghee; salt and cayenne pepper; juice of 2 limes; 8 garlic cloves, unpeeled; 2 tablespoons finely chopped cilantro; 2 quarts broth or water; 1 cup heavy cream; 1 cup yogurt; 3 medium-size tomatoes, peeled, seeded, and chopped, or 1-½ cups canned, seeded and drained; ½ teaspoon cayenne pepper; 2 teaspoons ground coriander; 3 tablespoons vegetable oil; 1 teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon ground mace; 4 1-pound lamb shanks, cut in half crosswise by the butcher, trimmed of fat, or 1-¼ pounds lamb shoulder, cut into ½-inch cubes; 2 medium-size onions, finely chopped; a ¼-inch slice of fresh ginger, peeled and finely chopped; 1 teaspoon ground cumin

Preparation info

Makes
10
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This fragrant soup is a revelation to anyone who has never tasted a curry made with an assortment of ground spices rather than a commercial curry powder. For the best results you can grind your own spices using a coffee or spice grinder, but I use ground spices that I keep in the freezer.

This soup is inspired by Indian kormas, which are finished with cream and yogurt, but you can substitute extra yogurt for the cream.

Ingredients

Asia
India
Starter
Main course
Spicy
Gluten-free
Soup

Ingredients

Method