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Lamb meatball and lentil korma soup
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Make Indian-style meatball tomato soup for a flavorful twist on a classic curry.
Ingredients:
  • 1L (4 cups) chicken style liquid stock, hot
  • 80g (1/3 cup) korma curry paste
  • 2 x 400g cans diced tomatoes
  • 160g (2/3 cup) red lentils
  • Pinch of caster sugar
  • 500g lamb mince
  • 25g (1/4 cup) dried breadcrumbs
  • 1 egg
  • 82.50 ml chopped fresh coriander leaves
  • 75g baby spinach leaves
Instructions:
  • Sauté half of the korma paste in a saucepan over medium heat until fragrant. Stir in the stock and tomato and bring to a boil. Add lentils and cook for 15 minutes until tender, stirring occasionally. Finish by stirring in the sugar.
  • Combine the lamb, breadcrumbs, egg, korma paste, and half of the coriander in a bowl. Season mixture and shape into meatballs.
  • In a hot pan with oil, brown the meatballs in two batches for about 4 minutes, then transfer to a plate.
  • Place the succulent meatballs in the soup and let them simmer until perfectly cooked through. Gently stir in the vibrant spinach, then sprinkle with the rest of the fragrant coriander.

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