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Curried Lamb-rice Soup

2 lb Breast of lamb; cut up
2 tb Peanut or salad oil
8 c Water
1 1/2 ts Salt
1/4 ts Pepper
1 lg Onion; peeled, chopped
2 tb Butter or margarine
2 tb (up to 3 tb) curry powder
2/3 c Uncooked long grain rice
1 cn (6 oz) tomato paste
2 c Fresh or frozen green peas

Wipe lamb dry. Brown in heated oil on all sides in a large kettle. Pour off fat. Add water, salt, and pepper. Bring to a boil. Lower heat and simmer, covered, 1 hour. Remove from heat and take out lamb. Cut meat from bones and return it to kettle, discarding any fat and bones. Saute onion in heated butter in a small skillet until tender. Mix in curry powder; cook 1 minute. Add, with tomato paste and rice, to soup. Continue cooking another 30 minutes, until rice is cooked. Add peas about 10 minutes before cooking is finished, allowing more time for fresh than frozen peas. Serves 6 to 8.

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