Here's some great soup and an incredible comfort food... The Eastern Indian origins are obivious... I just improvised this without looking at a recipe until I made it - surprisingly I was quite close... AWESOME stuff... Mis en place: 1 lb. ground lamb 1 medium onion, small dice 2 Tbls EVO 2 Tbls Curry Powder 2 Tbls finely chopped garlic 1 Tsp garlic chile paste 2 carrots grated 2 stalks celery, small dice 12 oz. fresh okra, cut up small 1 bag Asian stir fry vegetable medley (frozen) 8 oz. mushrooms, sliced 1 14 oz can stewed tomatoes 1 54 oz. can chicken stock 2 cups cold water 1 14 oz. can garbanzo beans, rinsed and drained 1/2 cup uncooked long grain rice 1 can coconut milk 12 cilantro sprigs, stems and all, rough chopped 3 scallions, fine chop Saute lamb and onions in the EVO, when starting to brown add curry powder and cook 3-4 minutes stirring, next add garlic chile paste and garlic and simmer 2-3 minutes. Then add next group of ingredients and saute 3-4 minutes. Then add tomatoes, stock and garbanzo beans and bring to hearty simmer, then reduce to low simmer. Cook for 45 minutes, then add rice and slow simmer 30 minutes. Then add coconut milk, scallions and cilantro and low simmer for 8-10 minutes. Serve in bowls with toasted pita or nan... VERY comforting.