RCI-VG.004.1419.001
Thick and Hearty Lamb Soup
Serves 6 to 8
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- stewing lamb1½ poundscut into 1½-inch chunks
- 1 cup
- beef stock9 cupsor canned broth
- purple turnip1 largepeeled and cut into ½-inch dice
- zucchini1 largecut into ½-inch dice
- carrots2 unitpeeled and cut into ½ inch dice
- green bell peppers2 largecored, seeded, and cut into strips
- fresh1½ poundsripe plum tomatoes, peeled, seeded, and coarsely chopped
- 1½ teaspoons
- 2 small
- coriander seeds1 teaspooncrushed
- (16 ounces) chickpeas1 canwell drained
- salt1 unitto taste
- white vinegar2 tablespoonsor more to taste
- ½ cup
Method
1
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add lamb chunks in batches, browning on all sides without crowding the pot, about 3-4 minutes per batch, then transfer to a plate.
15 minutes
2
Add chopped onions to the same pot and sauté until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom.
5 minutes
3
Toast cumin seeds and coriander seeds in the pot for 1-2 minutes until fragrant, stirring constantly to prevent burning.
2 minutes
4
Return the browned lamb to the pot and pour in the beef stock, stirring well to combine. Bring to a boil, then reduce heat to medium-low and simmer, partially covered.
30 minutes
5
Add the purple turnip, carrots, and hot dried chili peppers to the pot and continue simmering for 20 minutes until vegetables begin to soften.
20 minutes
6
Stir in the zucchini, green bell pepper strips, and fresh chopped tomatoes. Simmer for another 15 minutes until all vegetables are tender.
15 minutes
7
Add the drained chickpeas and stir to distribute evenly throughout the soup. Simmer for 5 minutes to heat through.
5 minutes
8
Ladle the soup into bowls and garnish generously with chopped fresh cilantro before serving hot.