Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Spicy Lamb and Tomato Soup

This is also known as What To Do When You Still Have Leftover Roast Lamb

If you think the ingredients are a bit questionable, just so you know, this soup is totally in the spirit of desperate food day. I basically start off by tossing the leftover leg of lamb (there wasn’t much left of it), bone and all, into a boiling pot of water and let it stew for about 20 minutes and went from there.

This is literally what happened/my line of thoughts:

  • ‘Hmm. Oh! I have corn. That really needs to be used up! They make soup out of corn cobs in Singapore.’ *chop up corn cob into 4 pieces and toss into the pot*
  • *consult cookbook for Lamb and Chickpea Soup ‘Oh they add canned tomatoes and parsley’ *add a can of diced tomatoes and a handful of chopped parsley*
  • *find some carrots* ‘Oooh, let’s toss that in’ *chop up and toss in a carrot*
  • ‘Maybe something starchy? Oh yeah, I have potatoes!’ *toss in a skin-on, cubed potato*
  • ‘Should probably tear the meat of the lamb leg…’ *fish out the lamb leg and shred out the leftover meat, return the meat back to the soup*
  • *taste* ‘Hmm, that doesn’t taste very much’ *add a vegetable stock cube*
  • *taste* ‘That still doesn’t taste very much’ *add salt and pepper*
  • *taste* ‘I think it needs spices. Oh damn. The spice collection is two years old’ *rummage around in the fridge and find instant Japanese curry roux blocks, toss two small blocks into the soup*
  • *taste* ‘Hey! Not bad! Need more tomatoey flavour though.’ *add a tbsp of tomato paste, leave to simmer 15 more minutes.

It really wasn’t bad. Seriously.

Note: the ‘spicy’ bit in the title is a total lie. The words Japanese curry and spicy do not belong together in a sentence. Ever. But I would totally have added some coriander, cumin and cayenne pepper if I had any.