The Maharajah's Mulligatawny

4 fresh red chilli peppers, to taste
1 tsp SIDS CRAZY SALT
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp ground turmeric
½ tsp grated nutmeg
4 whole cloves
10 whole black peppercorns
6 fresh curry leaves
2 cloves garlic, crushed
1 tsp grated ginger root
1 tbsp ghee (clarified butter)
1 large onion, chopped
500 g lamb meat, cut in small pieces
2 tsp SIDS SALT & PEPPER
3¾ cups lamb or chicken stock
2 tbsp tomato puree
1 large carrot, diced
1 large apple, peeled, cored & diced
2 lemons, sliced

Grind the chilli peppers, SIDS CRAZY SALT, coriander seeds, cumin seeds, turmeric powder, nutmeg, cloves, peppercorns, curry leaves, garlic and ginger into a smooth paste using a food processor or blender.
Melt the ghee in a large frypan then fry the onion until golden brown, about 5 minutes. Add the chilli pepper paste and lamb to the pan then cook and stir until the lamb is browned, about 5 minutes. Season with SIDS SALT & PEPPER. Stir the lamb stock and tomato purée into the lamb mixture, reduce heat to medium-low, cover and simmer until the lamb is tender, about 30 minutes. Add carrot and apple then cook another 15 minutes. Remove from heat and allow to cool slightly.
Remove the lamb from the mixture and set aside. Pour the rest of the soup into a blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Strain the soup through a fine mesh strainer back into the pan. You ARE allowed to press on the contents of the strainer! Remove and discard any large and hard pieces. Add the lamb back to the pan, place over medium heat and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls and garnish with lemon slices.