Lamb meatball and lentil korma soup

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.

Recipe «Lamb meatball and lentil korma soup» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1L chicken stock, hot, 80g korma curry paste, 2 x 400g cans diced tomatoes, 160g red lentils, Pinch of caster sugar , 500g lamb mince, 25g dried breadcrumbs, 1 egg , 1/3 cup chopped fresh coriander leaves, 1 tbsp vegetable oil, 75g baby spinach leaves.

Ingredients:

• 1L chicken stock, hot 
• 80g korma curry paste 
• 2 x 400g cans diced tomatoes 
• 160g red lentils 
• Pinch of caster sugar 
• 500g lamb mince 
• 25g dried breadcrumbs 
• 1 egg 
• 1/3 cup chopped fresh coriander leaves 
• 1 tbsp vegetable oil 
• 75g baby spinach leaves 

Instructions

1. 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.
2. Meanwhile, combine the lamb, breadcrumbs, egg, remaining korma paste and half the coriander in a bowl. Season. Roll the lamb mixture into meatballs.
3. 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.
4. Add meatballs to soup. Simmer for 5 minutes or until meatballs are cooked through. Stir in spinach. Top with remaining coriander.