Get rolling to make this slurp-tastic Indian-style soup. For a hearty twist on this classic curry, add spiced meatballs to a rich tomato soup.
- Cook half the korma paste, stirring, in a saucepan over medium heat for 1 minute or until aromatic. Stir in stock and tomato. Bring to boil. Add lentils. Cook, stirring often, for 15 minutes or until just tender. Stir in sugar.
- Meanwhile, combine the lamb, breadcrumbs, egg, remaining korma paste and half the coriander in a bowl. Season. Roll the lamb mixture into meatballs.
- Heat oil in a frying pan over medium-high heat. Cook meatballs in 2 batches, turning, for 4 minutes or until browned. Transfer to a plate.
- Add meatballs to soup. Simmer for 5 minutes or until meatballs are cooked through. Stir in spinach. Top with remaining coriander.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set