A delightful Anglo-Indian soup with a rich blend of spices and a touch of sweetness.
Heat a large pot over medium heat and add a drizzle of oil.
Use a heavy-bottomed pot to ensure even heat distribution.
Add the diced lamb and cook until browned on all sides.
Browning the lamb enhances its flavor and adds depth to the soup.
Stir in the chopped onion and grated apple, cooking until softened.
Grating the apple helps it blend into the soup, adding a subtle sweetness.
Mix in the ground cumin, ground coriander, chili powder, and curry powder, cooking for a minute to release their aromas.
Toast the spices briefly to enhance their flavors.
Stir in the tomato puree and coconut cream, then add enough water to cover the ingredients.
Adjust the amount of water based on your desired soup consistency.
Simmer the soup for 20 minutes, stirring occasionally.
Keep the heat low to prevent the soup from boiling, which can toughen the lamb.
Add the cooked rice and season with salt and fresh ground pepper.
Taste the soup and adjust the seasoning as needed.
Serve hot, garnished with fresh herbs or a dollop of yogurt if desired.
Serve with naan bread or a side of cucumber raita for a complete meal.
