Wednesday, 6 January 2016

Leftover lamb and sweet potato soup

This is a wonderfully spicy, warming and filling soup ideal for winter evenings and it's pretty simple to make. You can make it as hot and spicy as you like it by adding more curry powder and black pepper. It's packed full of vitamins and minerals. I used lamb because that's what I had and I think lamb works really well with sweet potato but you could use any left over meat. You could also use savoy cabbage instead of the kale.

You will need:

Chopped cooked lamb (or other leftover meat)
1 sweet potato peeled and roughly chopped
1 carrot peeled and roughly chopped
500ml stock or vegetable boullion
1 tbsp (or to taste) medium curry powder 
1/2 tsp garlic granules
1 tin chopped tomatoes
1 tbsp (or to taste) garam masala
8 curry leaves (optional, I already had some so added them)
2 handfuls kale
Freshly ground black pepper to taste
1-2 tbsp natural yogurt or coconut milk/cream (optional)


Add lamb, sweet potato, carrot, stock and curry powder to a saucepan and bring to the boil. Cover and simmer for 20 mins.

Add the tin of tomatoes, bring back to the boil. Turn down the heat and add the curry leaves and kale and simmer for 10 mins. Turn off the heat, add the garam masala and black pepper, stir and leave to stand for 5 minutes with the lid on before serving to allow the flavours to develop.

Stir in yogurt or coconut milk if you like a creamy soup.

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