Peel and finely slice the onion.

Trim and cut the carrot, parsnip and celery into fairly chunky dice, keeping them separate from the onion.

Put the fat in a large saucepan on a medium heat. Add the onion and fry, stirring occasionally, for about five minutes, until softened and beginning to turn golden.

Meanwhile, crush the garlic and finely grate the ginger.

Add the carrot, parsnip and celery to the pan, and fry for another five or so minutes, until they've softened but still retain a little crunch.

Add the garlic and ginger to the pan, and cook, stirring constantly for a minute or so.

Spoon in the cayenne pepper or mild chilli powder, and the curry powder, and stir for a minute.

Pour in the stock and add the chicken or lamb, and the masoor dal.

Bring to a lively simmer, then turn down the heat, cover and simmer gently for 35 minutes, or until the dal is soft and the meat cooked through.

While it's cooking, soak the almonds in hot milk or water.

Lift the meat out of the pan. Blend the soup until smooth, then separately whizz the softened almonds and liquid to a puree and whisk into the soup.

Stir in the lemon juice and salt to taste, then add the chutney if you would prefer it to be sweeter.

Pull the meat into strands, discarding any skin or bones, then stir the meat back into the soup along with the reserved sauteed vegetables.

Divide between bowls and garnish with coriander. Top with a dollop of plain yoghurt if desired.