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Curried Lamb Soup Recipe


  • 350g Lamb
  • 2 tablespoons oil
  • 1 medium onion
  • 1 garlic clove, crushed
  • 750ml chicken stock
  • 1 tablespoon curry powder
  • 1 can of tomatoes
  • salt and pepper
  • 1 cooking apple, peeled, cored, chopped and mixed with the juice of 1/2 lemon
  • 25g raisins
  • 2 tablespoons chutney


1. Remove excess fat from the meat and cut into pieces. Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, for 1 minute. Add the meat and turn in the mixture until lightly browned on all sides. Stir in the stock, bring the mixture to the boil and simmer for 1 hour or until the meat is very tender. Remove the meat from the pan. Reserve the meat and discard the bones.

2. Add the curry powder, tomatoes and the juice, seasoning to taste, apple and raisins to the stock mixture and bring to the boil, stirring. Cook quickly until the tomatoes have broken up and the liquid reduced slightly.

3. Add the reserved meat and the chutney, reduce the heat and simmer for 5 minutes or until heated through. Serve immediately with side dishes of rice, crispy fried noodles and sliced tomatoes to make a main dish.