A rich and nourishing soup, bright with Indian spices.

Lamb-Mulligatawny

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

What to do

  • 1. Heat the coconut oil in a large saucepan and sauté the onion, carrot, celery, ginger and garlic for 4–5 minutes, until the onion is translucent. Stir in the spices and cook for 2 minutes, or until fragrant. Add the lamb and cook until brown. Stir in the stock and bring to the boil, then add the bay leaf, reduce the heat to low and simmer gently, covered, for 1 hour 15 minutes.

  • 2. Add the lemon zest and juice and the thyme, then simmer for an additional 10 minutes. Season to taste.

  • 3. To serve, swirl in some coconut yoghurt and garnish with coriander.

  • Tip

    You could bulk up the dish by adding some cooked buckwheat or quinoa.

    Image and recipe from Supercharge your Life by Lee Holmes, Murdoch Books, RRP $35.00. Photography by Luisa Brimble.

    Related Articles

    Healthy Kids

    Baba ghanoush recipe

    Wow your guests with this smoky eggplant dip — or simply enj...

    Read more
    Healthy Kids

    Asian cucumber salad recipe

    Fresh and delicious seasonal Asian salad.

    Read more
    Healthy Kids

    Corn salsa recipe

    This is such an easy recipe but such a tasty dish!

    Read more
    Food

    10 healthy festive recipes

    Eat well and feel your best this festive season.

    Read more
    Food

    5 delicious festive recipes on a budget

    A festive menu that won't break the bank.

    Read more