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Here’s help for those frosty feet and fingers: a spicy, hearty lamb soup served with crispy little chili bites which will give you a delectable crunch between those chattering teeth. And it may just also use up those small portions of veggies you have in the fridge and freezer that you reckon are too good to trash and too little to make a meal …

Curry Lamb Soup with Green Bean Chili Bites


  • 800 g lean lamb stewing meat
  • 1.7 liters lamb stock (made with granules or cubes)
  • 4 - 6 cloves of garlic, slivered
  • a 2-cm piece of ginger root, slivered
  • red chili, chopped (optional and to taste)
  • 30 ml vegetable oil
  • 1 large onion, chopped
  • 15 - 30 ml curry powder of your choice
  • 750 g sweet potato, diced
  • 250 g cauliflower and broccoli florets, broken in tiny florets
  • 250 g combo of small dice of red pepper and whole corn kernel
  • salt, freshly-milled black pepper, chopped garlic, ginger and chili
  • 65 ml chopped coriander leaves
  • 250 g packet of chili bite mix (ask at supermarket)
  • 250 g frozen or fresh sliced green beans
  • extra vegetable oil for frying

Chef's hint: You will need to skim the fat off the stock when it’s cooled-down otherwise your soup will be too rich and glisten with globs of floating fat on top attracting far too much attention!


Heat a large saucepan and spray with non-stick spray. Add the lamb and lightly brown all over. Add the stock, garlic, ginger and chili, if using. Bring to a boil then skim off any foam. Reduce heat, cover with a lid and simmer for an hour or so until the meat is very tender. Strain the mixture through a sieve and reserve the stock for later. Set the meat aside to cool.

When cool, skim the fat off the top of the stock and set aside. Now remove the meat off the bones, discarding the bones and cutting the meat into bite-size pieces. Set aside also.

Now heat the oil and sauté the onion and curry powder until onion is translucent. Add half of the reserved stock and the sweet potato and bring to a boil. Cover, reduce heat and cook for about 10 minutes or until tender. Mash coarsely. Now add the reserved meat, the rest of the stock and the vegetables. Bring to a boil, cover, reduce heat and simmer for a further 15 minutes or until soup is done to your liking. Season to your liking with salt and pepper and even add more garlic, ginger or chili if you wish before stirring in the coriander.

Add sufficient cold water to the chili bite mix to form a firm batter. Fold in the frozen green beans. Heat 1 cm oil in a pan and cook small spoonfuls of the batter until golden brown. Drain well and serve with the soup.

Serves 8