Warm yoghurt and lamb kofta soup

Warm yoghurt and lamb kofta soup

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Dani Vann shows us how to make a soup filling enough to serve as a main.

The ingredient of Warm yoghurt and lamb kofta soup

  1. 1 tablespoon olive oil
  2. 400g natural thick yoghurt
  3. 1 tablespoon cornflour
  4. 2 egg yolks
  5. 1/3 cup fresh flat-leaf parsley
  6. 1 long red chilli, thinly sliced
  7. 500g regular lamb mince
  8. 1 1/2 tablespoons garlic, finely minced or grated
  9. 1 teaspoon ground cumin
  10. 1 teaspoon ground coriander
  11. 1 teaspoon ground paprika
  12. 2 tablespoons finely chopped parsley
  13. 1/4 cup currants
  14. 1 tablespoon olive oil
  15. 2 teaspoons salt flakes
  16. 1/2 teaspoon cracked black pepper
  17. 1 tablespoon olive oil
  18. 1 onion, roughly chopped
  19. 2 carrots, roughly chopped
  20. 1 bunch flat-leaf parsley, stalks only
  21. 1 litre salt reduced chicken stock or vegetable stock

The instruction how to make Warm yoghurt and lamb kofta soup

  1. To make the kofta place lamb mince, garlic, cumin, coriander, paprika, parsley, currants, olive oil, salt and pepper into a large mixing bowl. Using your hands work the mixture until well combined for about 3 minutes. Take one tablespoon of mixture, roll into a ball and set aside. Repeat process with remaining mixture.
  2. To make soup, add olive oil to saucepan over medium heat, add onions and saute for 3 minutes, or until translucent then add carrot and parsley and cook for a further 5 minutes. Add stock and 1 litre of water, bring to the boil then simmer for 20 minutes. Simmer then strain to remove solids.
  3. Place olive oil in frypan over medium u2013 high heat, when hot, add lamb koftas and cook on all sides for 3 minutes each until cooked through.
  4. Place yoghurt in a large mixing bowl. Whisk together egg yolks and cornflour in a separate bowl until well combined. Add egg mixture into the yoghurt mixture and whisk together. Add 1/2 cup of hot stock to the yoghurt mixture and stir well to combine, add 3 more 1/2 cups to the yoghurt mixture, stirring well before adding the next 1/2 cup. This will help stabalise the yoghurt so it wont split.
  5. Add the yoghurt mixture into the soup and place over low heat and allow to cook for 5 minutes ensuring you dont bring the soup to the boil. Check seasoning.
  6. When youre ready to serve soup, place warm yoghurt soup in serving balls, add koftas and garnish with parsley, chilli and drizzle with a little olive oil.

Nutritions of Warm yoghurt and lamb kofta soup

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calories: https://schema.org
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