A rainy day calls for a comfort food and what is better than a bowl of soup and freshly baked bread. Shanaaz Parker manages to top herself once again! Her latest cookbook is called Shanaaz's Real Food Aromatic Fusion.This book is crammed with mouthwatering recipes with everyday ingredients. Enjoy!
Lamb and mushroom soup
60 g butter
500 g beef mince
5 peppercorns
3 whole cloves
10 ml crushed garlic
1 large onion, finely chopped
2 large carrots, grated
250 ml red lentils
1 tin whole peeled tomatoes
1 tin mixed vegetables
15 ml tomato paste
100 ml chopped celery
50 ml chopped fresh parsley
salt to taste
250 ml fresh cream
Place the lamb, 2 L water, onion, carrots, garlic and whole spices into a large pot. Bring to the boil, then reduce the heat and simmer for 45–60 minutes. Place the butter and mushrooms into a medium pot and sauté for 3–5 minutes. Mix the cornfl our with the milk in a jug. Add the seasoning, black pepper, chilli sauce, lemon juice and salt. Mix together well. Add the milk mixture to the mushrooms and stir well until the mixture thickens. Add the mushroom mixture to the meat in the pot and stir. Simmer for 15–20 minutes until the meat is tender and soft. Add a little water if a thinner consistency is required. Add the coriander and parsley and serve with Mushroom-filled bread as in Shanaaz's recipe book.
Serves 6 to 8
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