Simple and Hearty Lamb Soup: A Comforting Classic

Simplicity is always the best, don’t you agree? There’s something special about enjoying a dish that’s both simple and delicious, especially when it comes to a hearty lamb soup (LAMB KHEEMA/SPICY MINCED LAMB). Oh my! Just imagine savoring a bowl of this comforting soup after a tiring day or when the weather turns chilly or rainy. The sheer pleasure of slurping it up, perhaps with a piece of toast for dipping, makes it even more satisfying. What I love about lamb is its tenderness compared to mutton (CHETTINAD AND MUTTON CHUKKA), which means you can skip the pressure cooker. 

Of course, feel free to use mutton bones if that’s your preference. One thing is for sure: with fresh veggies and aromatic spices, this simple and hearty lamb soup is Zen nourishing for the breath, body, mind, and soul.

Ingredients

½ kg lamb leg or lamb with bones (chopped into pieces)

1 inch ginger (smashed)

6 garlic cloves (smashed)

6 shallots (smashed)

1 tomato (sliced)

Water – as needed  

2 potatoes (sliced)

1 carrot (sliced)

1½ tsp turmeric powder

2 tsp chili powder

Salt (to taste)

¼ cauliflower (cut into florets)

2 tbsp coconut oil

3 shallots (sliced, for frying)

Spices: bay leaf, cinnamon stick, star anise, and cloves (to taste)

3 sprigs coriander leaves (sliced)

 

Method

In a pot, combine the chopped lamb, ginger, garlic, shallots, tomato, and water.

Bring to a boil and simmer.

Add the potatoes and carrot, along with turmeric powder, chili powder, and salt.

Continue to simmer until the potatoes and carrot are soft.

Add the cauliflower florets and simmer for another 3 minutes.

Remove from heat.

In another pan, heat coconut oil and fry the sliced shallots until brown.

Add the spices (bay leaf, cinnamon, star anise, and cloves) and the sliced coriander leaves.

Stir and fry until fragrant.