This spiced lamb soup is all about layering flavors. The ingredients are tempered separately - coconut oil, shallots, spices and coriander leaves, before tipping into the soup. This gives the soup a deep, vibrant flavor that is classic to Indian cuisine.
Vegetables such as potatoes, carrots, and cauliflower provide texture and fibre. They also make the soup wholesome and hearty for a healthy homemade meal.
With tender lamb, Indian spices, and fresh
vegetables, this Indian-style lamb soup delivers comforting, aromatic, and delicious
results (LAMB KEEMA).
Ingredients for Lamb Soup
½ kg lamb leg - chopped into pieces
1 inch ginger -
smashed
6 garlic cloves
- smashed
6 shallots -
smashed
1 tomato -
sliced
2 potatoes - sliced
1 carrot – sliced
¼ cauliflower - cut into florets
1½ tsp turmeric
powder
2 tsp chili
powder
Water - as needed
Salt -
to taste
For Tempering
2 tbsp coconut
oil
3 shallots – sliced
Spices - 2 small bay leaves,
2 small cinnamon, 1 star anise and 4 cloves
3 sprigs
coriander leaves –
sliced
How to Make Lamb Soup
In a pot, add lamb, ginger, garlic, shallots, tomato, and water.
Simmer over low heat.
Once simmered add potatoes,
carrot, turmeric powder, chili powder, and salt.
Continue to
simmer until the potatoes and carrot are soft.
Add cauliflower and simmer to
soften.
Remove from
heat.
In a pan, heat coconut oil and fry the sliced shallots until brown.
Add spices and coriander leaves.
Stir and temper quickly.
