1 kg/2lb chopped-up neck of lamb or mutton (or chicken, oxtail or rabbit)
2 peeled and chopped onions
2 peeled and chopped carrots
1 small peeled and chopped turnip
2 peeled and chopped apples
2 tbsp plain flour (All purpose)
1 tbsp curry powder or paste
2 litres water
bunch of herbs
salt, pepper
lemon juice
chopped cooked ham or chicken
2 peeled and chopped onions
2 peeled and chopped carrots
1 small peeled and chopped turnip
2 peeled and chopped apples
2 tbsp plain flour (All purpose)
1 tbsp curry powder or paste
2 litres water
bunch of herbs
salt, pepper
lemon juice
chopped cooked ham or chicken
method
1. Trim the fat from the meat and render it down in a large pan.
2. When it has given up quite a lot of its fat remove the crisp remains and saute the meat, followed by the vegetables and apples.
3. Sprinkle in the flour and the curry powder or paste and add the warmed water and the herbs.
4. Cook the soup for about two hours,skimming it at first.
5. At the end of this time strain the soup and check the seasoning.
6. Pick the meat from the bones if you are going to puree it.
7. Add the lemon juice just before serving. Otherwise serve the strained soup, the fat removed from the top, with the lemon juice added at the last minute.
8. Add cooked chopped ham or chicken as a garnish.
2. When it has given up quite a lot of its fat remove the crisp remains and saute the meat, followed by the vegetables and apples.
3. Sprinkle in the flour and the curry powder or paste and add the warmed water and the herbs.
4. Cook the soup for about two hours,skimming it at first.
5. At the end of this time strain the soup and check the seasoning.
6. Pick the meat from the bones if you are going to puree it.
7. Add the lemon juice just before serving. Otherwise serve the strained soup, the fat removed from the top, with the lemon juice added at the last minute.
8. Add cooked chopped ham or chicken as a garnish.
serving amount
serves 6
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