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

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.