Tomato Shorba

A velvety roasted tomato soup scented with cardamom and black pepper, garnished with cream and coriander.

Ingredients

• 600g lamb shoulder
• 400g roti
• 1 tbsp minced garlic
• 1/2 tsp red chili powder
• 1/4 cup ghee
• 200g cauliflower florets
• a handful of fresh curry leaves, chopped
• a drizzle of plain yogurt
• 500ml water

Instructions

1. 1

   Heat ghee in a large pot over medium heat and cook the crushed green cardamom pods and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the red chili powder and mustard seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and fresh spinach, stirring well to coat everything in the spiced base.

4. 4

   Pour in the whole milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 30 mins.

6. 6

   Stir in the semolina and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the ghee and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the cilantro, and serve piping hot.

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