Made with roasted lamb, rice, veg and a touch of spice, this Mulligatawny soup is certainly full of flavour. Turn it into a hearty meal by serving with spicy potato wedges
- 300g (10oz) lamb neck fillet
- 2 tbsp medium balti curry paste
- 1 tbsp olive oil
- 1 medium onion, peeled and roughly chopped
- 1 large carrot, peeled
- 1 parsnip, peeled
- 1 medium potato, peeled
- 1 red pepper, deseeded
- 500g carton passata
- 900ml (1½ pints) hot lamb, chicken or vegetable stock
- Salt and ground black pepper
- 180g pack frozen cooked basmati rice
- Fresh coriander, to garnish
- For the potato wedges
- 3 large baking potatoes
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
Set the oven to 200°C/400°F/Gas Mark 6. Rub the lamb all over with 2 tsp of the curry paste. Put in a roasting tin, cover with foil, and roast for 45 mins. Set aside to rest for 10 mins or longer, then shred the meat.
Meanwhile, heat the oil in a large pan over a low heat, add the onion and cook for 5 mins until softened. Chop the carrot and parsnip into thick slices and the potato and pepper into 1cm (½in) chunks. Add to the pan and cook for a few minutes.
Increase the heat and stir in the rest of the curry paste, cook stirring for 2 mins, then pour in the passata and the stock. Season, bring to the boil, then reduce the heat, cover and simmer for 20 mins or until the veg are just tender. Add the rice and shredded lamb and heat through. Serve sprinkled with torn coriander leaves.
To make the potato wedges: Scrub the potatoes and cut into wedges (5-6 per person). Brush them all over with oil, put on a Teflon-lined baking sheet, sprinkle them with cumin seeds. Roast in the oven for 45 mins while the lamb is cooking, turning them halfway through cooking.
This soup is great for using up leftovers from a Sunday roast!