This soup recipe was the winning recipe in the Woolworths Soup Competition last year and happened to be entered by Kelly Chrystal, the creative director for my agency, Modern Museum. Not only is she a mom, super stylish and a cook, she also styled this shoot. The complete package! Enjoy this Durban-inspired warmer.
Lamb curry soup
- 45g butter
- 2 x 300g lamb shanks
- 800g lamb stewing cuts
- 45ml (3 tbsp) curry powder
- 15ml (1 tbsp) sesame oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 2cm root ginger, finely chopped
- 15ml (1 tbsp) coriander seeds
- 15ml (1 tbsp) crushed black pepper
- 10ml (2 tsp) salt
- 15ml (1 tbsp) cumin
- 5ml (1 tsp) fresh rosemary, chopped
- 5ml (1 tsp) dried thyme
- 1L (4 cups) beef stock
- 1 lemon, peeled and quartered
- 2 apples, peeled and sliced
- 700g baby potatoes, quartered
- warm naan bread
- fresh coriander
Preheat the oven to 150°C.
Place the butter in a large ovenproof pot (with a lid) over medium heat, add the lamb and brown the meat well. Remove from pot. Reduce the heat to low, add the curry powder and cook gently, a minute or 2. Add the sesame oil, onion, garlic and ginger, and stir-fry, 5 minutes. Return the lamb to the pot, along with the coriander seeds, pepper, salt, cumin, rosemary, thyme, stock, lemon and apples. Cover the pot and into the oven it goes for 2 hours. Add the potatoes and cook, a further 45 minutes.
You can remove the shanks, cool and shred to make this into a soup, or serve the shanks whole. This is best served with naan bread, chutney and fresh coriander.