Spiced Lamb & Rice Soup with Coriander Yoghurt

SERVES 6
PREP 20 minutes
COOK 1 hour 15 minutes

+ MAKE AHEAD Prepare soup and yoghurt up to 2 days ahead. Store, separately,
in airtight containers in the fridge, or label, date and freeze for up to 2 months.
+ TO REHEAT Microwave soup on High (100%) in 1-minute bursts, stirring until heated.

Coriander Yoghurt
MAKES ½ cup PREP 5 minutes
½ cup greek-style natural yoghurt
¼ cup firmly packed chopped coriander
Whisk yoghurt and coriander in
a bowl. Season.

• 2 tablespoons vegetable or olive oil
• 1kg lamb shoulder, cut into 3cm pieces
• 2 onions, coarsely chopped
• 4 carrots, coarsely chopped
• 2 celery stalks, sliced
• 4 cloves garlic, crushed
• 2 dried bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 1½ cups passata (italian tomato cooking sauce)
• 400g can chopped tomatoes
• 1 litre (4 cups) water
• 1½ cups long-grain brown rice and dried lentil mix
• 5 silverbeet leaves, white stalks discarded, leaves shredded
• ¼ cup chopped coriander, plus coriander sprigs, to serve
• 12 mini cooked pappadums Coriander Yoghurt (recipe, right), to serve

1. Heat oil in a large heavy-based saucepan over high heat. Cook and turn lamb, in batches, for 5 minutes or until browned.Transfer to a heatproof plate. Add onion,carrot, celery and garlic; cook and stir for
3 minutes or until just tender.

2. Add bay leaves, cumin, turmeric and garam masala; cook and stir for 30 seconds or until fragrant. Return lamb to pan. Add passata, tomatoes and the water. Bring to the boil. Reduce heat; simmer, covered, for
45 minutes or until lamb is tender.

3. Stir rice and lentil mix through soup;simmer, covered, for 20 minutes or until rice is tender. Add silverbeet; cook for 1 minute or until silverbeet wilts.

4. Sprinkle soup with coriander. Serve with pappadums, Coriander Yoghurt and coriander sprigs.