“SOUP SHOULD NO LONGER BE CALLED SOUP – CALL IT HAPPINESS AND FULFILMENT. BEEF UP THIS SOUP WITH A SIDE SALAD OR SOME BROCCOLI AND LEMON OLIVE OIL.”
LAMB MEATBALLS WITH CURRIED LENTILS
SERVES 4
“This makes a quick version of lamb korma where the meat is typically slow-cooked.”
¼ cup (60ml) extra virgin olive oil
2 celery stalks, finely chopped
2 x 420g cans lentils, drained, ½ cup (125ml) liquid reserved
¼ cup (75g) korma curry paste
400ml can coconut milk
Finely grated zest and juice of 1 lime
500g lamb sausages, casings removed
¼ cup (35g) plain flour
1 tbs curry powder
2 Lebanese cucumbers, peeled, sliced
1 bunch English spinach, stalks discarded
Mint leaves, Greek yoghurt and chilli oil (optional), to serve
Heat 2 tbs oil in a saucepan over medium-high heat. Add celery and cook, stirring occasionally, for 3 minutes or until softened slightly. Add lentils and reserved liquid, curry paste, coconut milk, lime zest and half of the lime juice, bring to a simmer and cook, stirring occasionally, for 5 minutes. Remove from the heat.
Roll tablespoonfuls of crumbled lamb sausage into balls. Combine flour and curry powder in a shallow bowl. Roll meatballs in flour mixture to coat, shaking off excess. Heat remaining 1 tbs oil in a large frypan over medium heat. Cook meatballs, turning regularly, for 5 minutes or until browned and cooked
