Best 5 New Zealand Curried Lamb Soup Recipes
Aromatic and hearty, New Zealand curried lamb soup is a comforting dish that is sure to warm you up on a cold day. This classic New Zealand dish combines tender lamb, fragrant curry spices, and a variety of vegetables in a rich and flavorful broth. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps to create the perfect bowl of New Zealand curried lamb soup.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
CURRIED LAMB STEW
"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
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
NEW ZEALAND CURRIED LAMB SOUP
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
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 STEW WITH LAMB
Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time P1DT3h
Yield 8
Number Of Ingredients 15
Steps:
- In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
- Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 44.7 g, Cholesterol 85.8 mg, Fat 38.1 g, Fiber 4.8 g, Protein 26.1 g, SaturatedFat 14.4 g, Sodium 550.3 mg, Sugar 18.7 g
CREOLE CURRIED LAMB
I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.
Provided by daisygrl64
Categories Creole
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 350*F.
- trin fat from lamb and cut meat into 1inch cubes, set aside.
- mix spices and herbs together in small bowl, set aside.
- heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
- repeat procedure for remaining lamb, set all seared lamb aside.
- add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
- stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
- add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
- several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
- serve over egg noodles.
Tips:
- Choose the right cut of lamb: For this soup, a tougher cut of lamb with a good amount of fat is best. This will help the meat to stay moist and flavorful as it cooks.
- Brown the lamb before adding it to the soup: Browning the lamb in a little oil before adding it to the soup will help to develop its flavor and give the soup a richer color.
- Use a variety of vegetables: The vegetables in this soup add flavor, texture, and nutrients. Feel free to use any vegetables that you like, but some good options include carrots, celery, onions, potatoes, and peas.
- Add some spices: Curry powder is the main spice in this soup, but you can also add other spices to taste. Some good options include cumin, coriander, and turmeric.
- Simmer the soup for at least an hour: This will allow the flavors to meld and the meat to become tender.
- Serve the soup with your favorite toppings: Some good options include rice, noodles, or bread.
Conclusion:
New Zealand curried lamb soup is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender lamb, flavorful vegetables, and rich curry broth, this soup is sure to be a hit with your family and friends.
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