New Zealand Curried Lamb Soup Recipes

NEW ZEALAND CURRIED LAMB SOUP

New Zealand Curried Lamb Soup image

This uses cooked lamb, so it's a good way to use up the leftovers from that roast. It can also be made with chicken. Adapted from Sam Choy's Polynesian Kitchen. I don't cook carrots with lamb, but I've left it in in case you choose to make this with chicken.

Provided by Chocolatl

Categories Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons butter
1 small onion, diced
1/2 cup celery, diced
1 medium carrot, diced
1 garlic clove, minced
1/2 teaspoon fresh thyme
1 tablespoon curry powder
1 bay leaf
1/2 cup flour
6 cups lamb stock (or chicken)
1/2 cup tart apple, diced
1/2 cup cooked long-grain rice
1 cup cooked lamb, diced (you may substitute chicken)
1/2 cup heavy cream (or coconut milk)
salt
pepper

Steps:

Melt butter in a large pot.
Add onion, celery and carrot.
Cook until the onion is translucent, 3-4 minutes.
Add garlic, thyme, curry powder, bay leaf, and flour.
Cook 3 minutes.
Slowly stir in stock.
Simmer for 25 minutes.
Add apples, rice and lamb.
Simmer for 20 minutes more.
Stir in cream, salt and pepper.
Serve hot.

Nutrition Facts : Calories 316.8, Fat 23.1, SaturatedFat 14.2, Cholesterol 71.3, Sodium 135.6, Carbohydrate 25.1, Fiber 2.4, Sugar 3.5, Protein 3.6

CURRIED LAMB STEW

Curried Lamb Stew image

"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 pounds lean lamb stew meat, cut into 3/4-inch cubes
4 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon each ground coriander, cumin and cinnamon
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1-1/4 cups water
1 cup unsweetened pineapple juice
1 medium tart apple, peeled and chopped
1/4 cup tomato sauce
1/2 cup sour cream
Hot cooked noodles or rice, optional

Steps:

In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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