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Indian Lamb Soup with Rice


This is a fragrant, meaty & nutritious soup thickened with milled chia seeds & rice & beautifully spiced with cumin & coriander. Delicious Indian cuisine in the comfort of your own home!

Serves: 6

Preparation time: 35mins
Cooking time: 50 mins


2 large onions, roughly chopped

6 garlic cloves, crushed

6cm piece of root ginger

2 tbsp poppy seeds

1.5 tsp cumin seeds

1.5 tsp coriander seeds

1.5 tsp cayenne pepper

1 tsp ground tumeric

1.5 tbsp coconut oil


450g lamb steak

1.2 litres (2 pints) of stock (I use vegetable bouillon powder)

50g of basmati rice

1 tbsp lemon juice

4 tbsp milk

2 tbsp milled chia seeds

Garnish: a handful of chopped  fresh coriander



Make a paste with onions, garlic, ginger in a food processor.

Toast poppy, cumin & coriander seeds gently in a frying pan, transfer into a mortar & grind to a powder. Add ground tumeric & leave aside.

Melt the coconut oil in a large deep pot. Brown the lamb. Add onions & then the spice mix & cook for about 1 minute. Return the lamb to the pan & add cayenne pepper, stock & season.

Cover & boil, then simmer for 35 mins until the lamb is tender. Add the rice & cook for a further 15 mins. Then add the milled chia seeds. Stir.

Lastly, add lemon juice, stir & serve with a garnish of chopped fresh coriander.


Don’t forget you can find my favourite recipes in my FREE eBook here.

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