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!
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.
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