Middle Eastern · Dinner
Meat and Yogurt Soup with Rice
Lamb shoulder pieces simmered until tender in a tempered yogurt broth enriched with egg and rice, finished with a drizzle of garlic-infused mint butter. Rooted in Levantine and Persian home cooking, this soup combines tender lamb, swollen rice grains, and dried mint in warm yogurt broth.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
35.8gFat
30.1gCarbs
8.9gSugar
1.4gFiber
890mgSodium
355mgChol
16.2gSat Fat
880mgPotassium
320mgCalcium
3.9mgIron
2.6mcgVitamin B12
3.2mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes and finely chop the onion; whisk the egg in a small bowl and set aside.
2
Simmer
Place the lamb, onion, chicken stock, and enough water to cover in a medium pot; bring to a boil over high heat, then reduce to low and simmer covered 40 minutes until fork-tender.
3
Cook
Add the rice to the pot and simmer over medium-low heat 12 minutes until the grains are swollen and just soft.
4
Temper
Whisk the yogurt with the cornstarch in a bowl, then gradually stir 1/2 cup of the hot broth into the yogurt mixture to warm it before returning it to the pot.
5
Simmer
Stir a ladle of the warm broth into the beaten egg, then pour the mixture back into the pot; simmer over low heat 5 minutes, stirring often, until thickened.
6
Bloom
Melt the butter in a small skillet over medium heat, add the minced garlic and dried mint, and cook 1 minute until the garlic turns golden.
7
Plate
Ladle the soup into a bowl and spoon the garlic-mint butter over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 2 cup480ml plain whole-milk yogurt
- 4 tbsp60ml white rice, uncooked
- 22 eggs
- 2 cup480ml chicken stock
- 4 cloves4 cloves garlic
- 2 tbsp28g butter
- 2 tsp2 tsp dried mint
- 11 onion
- 2 tbsp2 tbsp cornstarch
- salt, to taste
