Lamb Soup Recipe
This Lamb soup is super easy to make and tastes amazing. It's perfect for cold days. Just serve it with your favorite bread or gluten-free crackers. I love having soup for lunch in the fall and winter—it's warm and savory, and a great way to get in your veggies. This soup is full of flavor, with lamb, onion, celery, sweet potatoes, regular potatoes, and a tasty broth. Just chop everything up, toss it in the slow cooker, and let it cook all day. By dinnertime, you'll have a delicious meal ready to enjoy!
Equipment
- Big pot with a lid
- Big spoon
- Knife
- Cutting Board
- Bowls for serving
Ingredients
- 1 ½ tbsp Rapeseed canola oil
- ½ tsp ground Turmeric
- 200 grams chopped Tomatoes
- 10 curry Leaves
- 1 liter 4 cups of Lamb stock
- 225 grams about 1/2 pound Roughly chopped lamb meat
- Salt to taste
- 4 tbsp Fresh coriander cilantro, finely chopped
For the Paste:
- 10 shallots
- 2 Green finger chillies roughly chopped
- 1 ½ tsp Whole black peppercorns
- 1/2 tsp Cumin seeds
- 6 Garlic cloves smashed
- 5 centimeters about 2 inches Ginger, peeled and roughly chopped
Instructions
- Mix the paste ingredients together until you get a thick paste.
- Heat the oil in a pot, then add the turmeric and curry leaves. Cook for about a minute.
- Add the paste to the pot and cook for 3 minutes.
- Pour in the lamb stock and add the chopped lamb meat. Let it simmer for 10 minutes.
- Taste the soup and add salt if needed. Serve hot and sprinkle coriander on top.
Notes
- Choose fresh ingredients for better taste.
- Make the soup spicier or milder by adjusting the amount of green chillies.
- Change up the paste ingredients to suit your liking.
- Prepare the paste ahead of time to save time later.
- Use good lamb stock for tasty soup.
- Cut off extra fat from the lamb before chopping.
- Get creative with garnishes like coriander, lemon, or yogurt.
- Enjoy the soup with bread, rice, or naan on the side.