In a large pot, brown the lamb in vegetable oil. Remove from the pot and set aside.
In the same pot, fry the onions, carrots and celery until soft and translucent (approx. 5-7 minutes).
Add the celery and bay leaf and fry for another minute.
Add all the spices and fry for 30 seconds. Add the lentils, tomatoes
and lamb back into the pot and stir to coat the lamb and lentils with
all the spices and vegetables.
Add the sugar and lamb stock/water and turn the temperature down.
Cover and allow to simmer for 45-60 minutes until the lamb is soft and
the lentils are cooked.
Season to taste.
For the yoghurt drizzle, combine the yoghurt with the curry paste.
Serve the lamb & lentil soup with the yoghurt drizzle, fresh coriander, extra chopped chillies and a squeeze of lemon juice.
with permission of Simply Delicious.
visit Simply Delicious’
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