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Lamb and mung bean soup

Easy mung bean soup in pressure cooker with curry seasoning for a healthy nourishing fall weeknight soup dinner from ThePerfectCurry kitchen
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time before opening the pressure cooker 20 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American, Sri Lankan
Ingredients Method

Ingredients
  

The Soup
  • 1 red onion
  • 3 celery sticks
  • 3 carrots
  • 3 cups of boiled mung beans
  • 2 lb. lamb diced
  • 1 inch ginger
  • 1 can of diced tomatoes
Seasonings
  • 2 sprigs of curry leaves
  • 3 green chilies
  • 1 slice of preserved lemons
  • 1 tsp tamarind
  • 2- inch cinnamon
  • 1 tsp of crushed black pepper
  • 2 tsp of salt
  • Tbsp of coriander powder
  • 2 tsp of cumin
  • 1 tsp black curry powder
  • ½ tsp of fennel seeds
  • 2 cardamom pods

Method
 

  1. Soak mung beans overnight, boil until cooked through drain and set aside
  2. Wash the lamb meat dice into medium chunks.
  3. Dice carrots, celery and set aside
  4. Crush ginger and garlic together and mince them fine.
  5. Crush whole spices into a coarse powder and add to the powdered spices.
  6. Brown onions in the pressure cooker, and add lamb and brown the meat together with onions, add vegetables and fry for another 5 minutes
  7. Add crushed seasoning blend, mung beans, ginger garlic, green chilies, curry powders, and preserved lemon.
  8. Add 4 cups of water to cover.
  9. Seal the pressure cooker and cook on high until pressure cooker starts jiggling. (approx. 15 minutes). Turn the heat down to medium and cook for an additional 5 minutes. turn the heat off and let the pressure cooker stand until completely cooled down. (approx. 20 minutes)
  10. Soup is ready to serve. Enjoy this soup warm with pita bread or dollop of steamed white rice.