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Curry lamb soup (TM6)
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- 100 g dried green split peas
- water, to soak
- 400 g canned whole peeled tomatoes
- 400 g coconut milk
- 150 g Indian curry paste (see Tips)
- 800 g lamb shanks, cut into pieces (3-4 cm - see Tips)
- 1 tsp sea salt
- 1 potato, peeled and cut into pieces (approx. 3 cm)
- per 1 portion
- 3378.9 kJ / 804.5 kcal
- 48.1 g
- 25.3 g
- 55.9 g
- Saturated fat
- 25.6 g
- 6.2 g
- 2050.9 mg
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