6 servings
Prep: 30 mins,
Cooking: 30 mins
A soup made with fresh yellow or red tomatoes, fresh turmeric and coconut milk flavoured with Middle Eastern sumac and Indian garam masala, served with mini lamb meatballs made with lamb mince and orange and lemon zest. Garnish with plain yogurt and fresh mint.
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Ingredients (27)
For the mini meatballs
500 g | lamb mince |
1/2 cup | pecorino romano cheese — grated |
1/2 cup | breadcrumbs |
1 | egg |
2 tbsp | fresh parsley — finely chopped |
1 tsp | ground cumin |
1 tsp | za'atar spice — or lemon pepper |
1 tsp | orange zest |
1 tsp | lemon zest |
1 | garlic clove — finely chopped |
1 tsp | salt |
1/2 tsp | freshly ground black pepper |
1 tbsp | olive oil |
For the soup
1/4 cup | olive oil |
2 | carrots — diced |
1 | celery stalk — diced |
1 | medium onion — diced |
3 | spring onions — finely sliced |
2 tsp | fresh ginger — finely grated |
1 tsp | fresh turmeric — finely grated |
1 tbsp | garam masala |
1 kg | tomatoes — skins removed and pureed |
1 tin | coconut milk |
1 tsp | salt |
1/2 cup | plain yoghurt |
1/4 tbsp | fresh mint — finely sliced to garnish |
1 tbsp | sumac — to garnish |
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