Sort ingredients
swirvscooks
QR Code
Listen
Pdf
Add the raw curry powder, black peppercorns, cumin seeds, shallots, garlic, ginger and curry leaves to a mortar and pestle or small food processor. Pound or grind everything into a coarse paste.
Heat the coconut oil in a large heavy-based pot over medium heat. Add the soup base and sauté for 3–4 minutes, stirring often, until fragrant.
Add the tomato paste and curry leaves. Cook for another 5–6 minutes, stirring regularly, until the onions soften.
Add the bone-in beef pieces to the pot, followed by the turmeric, coriander powder and salt. Stir well so the beef is coated in the spice mixture.
Pour in enough water to cover the beef well, around 2.5–3 litres. Bring to a boil, then reduce the heat to a gentle simmer.
Cover partially and cook for about 1.5 hours, or until the meat is beginning to soften.
Add the drained lentils and continue simmering for another 15–20 minutes.
Add the potatoes and carrots, and simmer for 10 minutes, then add the green beans and any other vegetables you are using.
Taste the soup and adjust the salt if needed.
Finish with fresh coriander leaves and serve hot.