Lamb Soup

This comforting Lamb Soup is a robust and flavorful dish that combines tender lamb with earthy lentils and aromatic spices like cumin, turmeric, and garam masala. The addition of fresh silverbeet adds a vibrant green color and nutritional boost, while the crispy mini pappadums provide a delightful textural contrast to the soft stew. Perfected for chilly evenings or when you crave something deeply satisfying, this soup balances rich meaty flavors with bright herbaceous notes from coriander. It&# 226;ÂÂs a warming bowl of goodness that brings together simple ingredients in a harmonious, home-style meal perfect for sharing with family or friends.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 4471.8

Dietary: Gluten-free

Description

This comforting Lamb Soup is a robust and flavorful dish that combines tender lamb with earthy lentils and aromatic spices like cumin, turmeric, and garam masala. The addition of fresh silverbeet adds a vibrant green color and nutritional boost, while the crispy mini pappadums provide a delightful textural contrast to the soft stew. Perfected for chilly evenings or when you crave something deeply satisfying, this soup balances rich meaty flavors with bright herbaceous notes from coriander. It&# 226;ÂÂs a warming bowl of goodness that brings together simple ingredients in a harmonious, home-style meal perfect for sharing with family or friends.

Ingredients

5 Silverbeet leaves, white stalks discarded,
12 Mini cooked pappadums
1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
45 minutes simmering time
3 cloves garlic, minced
1 teaspoon garam masala
4 cups water
500 grams lamb, cubed
1 cup rice and lentil mix
1 cup passata
1 can diced tomatoes
2 bay leaves
1 teaspoon cumin
1 teaspoon turmeric
0.25 cup chopped coriander

Directions

1
Heat oil in a large heavy-based saucepan over high heat.
2
Cook and turn lamb in batches for 5 minutes or until browned, then transfer to a heatproof plate.
3
Add onion, carrot, celery, and garlic to the pan; cook and stir until softened.
4
Add bay leaves, cumin, turmeric, and garam masala; cook and stir for 30 seconds or until fragrant.
5
Return lamb to the pan. Add passata, tomatoes, and water.
6
Bring to the boil, then reduce heat and simmer, covered, for 45 minutes or until lamb is tender.
7
Stir rice and lentil mix through the soup; simmer, covered, for 20 minutes or until rice is tender.
8
Add silverbeet leaves; cook for 1 minute or until wilted.
9
Sprinkle soup with chopped coriander. Serve with mini cooked pappadums and coriander yoghurt.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 4471.8kcal

% Daily Value *
Total Fat 292.5g450%
Saturated Fat 109.6g548%
Cholesterol 1091.2mg364%
Sodium 873.5mg37%
Total Carbohydrate 207.2g70%
Dietary Fiber 87.8g352%
Sugars 0.1g
Protein 308.6g618%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the soup to cool slightly before serving so the spices meld together.

Serve with homemade Coriander Yoghurt: mix plain yoghurt with chopped fresh coriander, a squeeze of lemon juice, and salt.

If you prefer a thicker soup, you can reduce the amount of water used.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

For a gluten-free version, ensure the pappadums are certified gluten-free.

Keywords: lamb soup, lentil stew, silverbeet, pappadums, garam masala, coriander yoghurt, hearty soup, warming meal, spiced lamb, comfort food, vegetable soup, protein rich, simmered, aromatic, homestyle, meal prep, easy dinner, spicy lamb, healthy soup

Read it online: https://www.chefs-mate.com/recipe/lamb-soup-5/