This hearty and flavourful soup is perfect for a winter’s day.
Ingredients
1.7 kg beef bones
1 kg boiled sugar beans
1 tbsp mixed herbs (dried)
2 tbsp crushed ginger and garlic
2 cups of chopped onion
1 cup sliced carrots
1 tbsp green chillies
16 curry leaves
30 ml (2 tbsp) sunflower oil
2 tbsp of Rajah all-in-one curry powder
1 ½ tbsp Knorrox barbecue spice
750 ml (3 cups) water
Directions
In a deep baking tray layer 1 cup of onions, half the curry leaves, 1 cup of sliced carrots, 1 tbsp of ginger and garlic, and half a tbsp of Knorrox Barbeque (barbecue) spice. Drizzle with 1 tbsp of sunflower oil. Place the beef bones on top and top with 3 cups of water.
Cover with foil and roast for 1 hour 30 minutes at 200°C
In a saucepan add 1 tablespoon of sunflower oil, 1 cup of onions, 1 tablespoon of crushed ginger and garlic, curry leaves and 1 tablespoon Rajah All-In-One curry powder and remaining spice. Sautée for 4 minutes.
Add Boiled Sugar beans with its broth. Approximately half a cup of broth. Cook for a further 15 minutes.
Add bones with all the flavours in the broth. Cook for a further 15 minutes.
In a deep baking tray layer 1 cup of onions, half the curry leaves, 1 cup of sliced carrots, 1 tbsp of ginger and garlic, and half a tbsp of Knorrox Barbeque (barbecue) spice. Drizzle with 1 tbsp of sunflower oil. Place the beef bones on top and top with 3 cups of water.
Cover with foil and roast for 1 hour 30 minutes at 200°C
In a saucepan add 1 tablespoon of sunflower oil, 1 cup of onions, 1 tablespoon of crushed ginger and garlic, curry leaves and 1 tablespoon Rajah All-In-One curry powder and remaining spice. Sautée for 4 minutes.
Add Boiled Sugar beans with its broth. Approximately half a cup of broth. Cook for a further 15 minutes.
Add bones with all the flavours in the broth. Cook for a further 15 minutes.
