Indian · Dinner
Spiced Lamb Soup
A warming Indian soup made with lamb shoulder simmered slowly with onion, ginger, garlic and garam masala until the meat turns tender and the broth deepens. Finished with tomato, yogurt and cilantro, served hot with a lemon wedge alongside.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
440Calories
38.2gProtein
26.3gFat
13.8gCarbs
4.8gSugar
2.6gFiber
611mgSodium
157mgChol
9.4gSat Fat
876mgPotassium
95mgCalcium
4.8mgIron
3mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Trim the lamb shoulder of excess fat, pat dry, then chop the onion, ginger, and garlic finely.
2
Saute
Heat the vegetable oil in a small saucepan over medium heat, saute the onion for 4 minutes until soft and golden at the edges.
3
Bloom
Stir in the ginger, garlic, garam masala, cumin, turmeric, chili powder and coriander, cooking over medium heat 1 minute until fragrant and the oil separates.
4
Sear
Add the lamb pieces and sear over medium-high heat for 4 minutes, turning occasionally, until browned on most sides.
5
Simmer
Add the tomato and chicken stock, bring to a boil, then reduce to low and simmer covered for 45 minutes until the lamb is tender.
6
Finish
Stir in the yogurt off the heat and season with salt to taste until incorporated.
7
Plate
Ladle the soup into a bowl, scatter the chopped cilantro over the top and serve with the lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz bone-in lamb shoulder
- 11 onion
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 2 tsp2 tsp garam-masala
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp coriander-ground
- 150g5.2 oz tomato
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp vegetable-oil
- 2 tbsp2 tbsp plain-yogurt
- 2 tbsp2 tbsp cilantro
- 22 lemon wedge
- salt to taste
