Curried Potato Soup

Winter is a rewarding time for the cook, when one enjoys the undivided attention of those you cook for. No need to compete with sun and sea! This warming traditional meal-in-one is delicious served in winter with home-made wholewheat bread and butter, complemented with a bottle of red wine. This was my late husband, Ted’s, all time favourite soup.

YOU WILL NEED

  • 500 g lamb shank or neck slices or ribs, cut into 5 cm lengths
  • 2 T (30 ml) oil
  • 1 T (15 ml) butter
  • 2 onions, chopped
  • 3 large carrots, sliced into rings
  • 3 ribs of celery, finely sliced
  • 1 t (5 ml) Ina Paarman’s Masala Spice
  • 2 T (30 ml) mild curry powder
  • ½ cup (125 ml) flour
  • 8 cups (2 litres) hot water
  • 5 T (75 ml) Ina Paarman's Vegetable Stock Powder
  • 4 potatoes, thickly sliced
  • juice of ½ lemon
  • 1 t (5 ml) sugar
  • Ina Paarman's Chilli & Garlic Seasoning to taste
  • ½ cup (125 ml) fresh cream or coconut milk
  • fresh parsley, chopped
Method

Brown the cubed meat in the oil and butter. Remove the meat to a plate. Using the same saucepan add the vegetables and Masala Spice and stir-fry until the onions are limp and well-glazed. Add the curry powder, continuing to stir-fry to develop the flavours of the spices. Add the flour, mixing in well to prevent lumps. Stir in the hot water and Stock Powder. Bring to the boil and add the browned meat.

Simmer gently for about 2 hours until the meat is very tender. Taste, then adjust the flavour with lemon juice, sugar, and more Seasoning. Stir in the cream and garnish with chopped parsley just before serving for extra colour.

Pre-preparation:

Excellent if made a day in advance.

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