Curried Lamb & Quinoa Soup


Serves: 6-8


1kg lean lamb, cut into small cubes

2 tbsp. extra virgin coconut oil or rice bran oil

8 cups chicken stock or water

1 tsp. sea salt

1 tsp. ground pepper

1 large onion, peeled and finely hopped

2 tbsp. curry powder

1 cup quinoa, uncooked

4 tomatoes, skinned and blanched

½ red capsicum, de-seeded and finely diced

2 cups fresh green peas

Chopped parsley for serving



In a large saucepan on a medium heat add the oil and brown the lamb on all

sides in a large pot. Pour off fat and set the lamb aside.

In the same frying pan sauté the onions in little oil until tender. Mix in curry

powder and cook 1 minute and add to the lamb mixture.

Add all the remaining ingredients, apart from the peas and quinoa, and simmer,

covered, for 1 hour.

Add quinoa and peas about 15 minutes before serving.

Serve with crusty multigrain bread tomato with parsley.