Winter’s all about cosying up with comforting foods, right? And what’s more comforting than a nice, hot bowl of soup? This lamb soup with herbs is not only yummy but also really good for you. I love soup because it’s filling without making me feel too full. Plus, it’s a great way to warm up and stay healthy during the cold weather.
Whenever it gets chilly outside, I like to make this delicious soup with lamb and herbs. The best part? It’s super easy to make and doesn’t require a bunch of pots and pans. You just throw everything into one pot, let it simmer while you go about your day, and boom – dinner’s ready!
This soup is full of tender lamb chunks and tasty veggies, kind of like those stews you might have heard of from Ireland or the Middle East. It’s seriously tasty and hits the spot on a cold day.
Now, most people like to enjoy this soup just as it is. But if you’re feeling fancy, you can get creative with how you serve it. Spoon it over mashed potatoes, rice, or quinoa for a hearty meal, or dip some warm bread into it for a cosy treat. Trust me, it’s delicious any way you have it!
Lamb Soup Recipe
Equipment
- Big pot with a lid
- Big spoon
- Knife
- Cutting Board
- Bowls for serving
Ingredients
- 1 ½ tbsp Rapeseed canola oil
- ½ tsp ground Turmeric
- 200 grams chopped Tomatoes
- 10 curry Leaves
- 1 liter 4 cups of Lamb stock
- 225 grams about 1/2 pound Roughly chopped lamb meat
- Salt to taste
- 4 tbsp Fresh coriander cilantro, finely chopped
For the Paste:
- 10 shallots
- 2 Green finger chillies roughly chopped
- 1 ½ tsp Whole black peppercorns
- 1/2 tsp Cumin seeds
- 6 Garlic cloves smashed
- 5 centimeters about 2 inches Ginger, peeled and roughly chopped
Instructions
- Mix the paste ingredients together until you get a thick paste.
- Heat the oil in a pot, then add the turmeric and curry leaves. Cook for about a minute.
- Add the paste to the pot and cook for 3 minutes.
- Pour in the lamb stock and add the chopped lamb meat. Let it simmer for 10 minutes.
- Taste the soup and add salt if needed. Serve hot and sprinkle coriander on top.
Notes
- Choose fresh ingredients for better taste.
- Make the soup spicier or milder by adjusting the amount of green chillies.
- Change up the paste ingredients to suit your liking.
- Prepare the paste ahead of time to save time later.
- Use good lamb stock for tasty soup.
- Cut off extra fat from the lamb before chopping.
- Get creative with garnishes like coriander, lemon, or yogurt.
- Enjoy the soup with bread, rice, or naan on the side.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 195 kcal |
| Protein | 30g |
| Carbohydrates | 42g |
| Fat | 22g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 13g |
| Cholesterol | 62mg |
| Sodium | 1402mg |
| Fiber | 7g |
Can I Have Mutton Soup Every Day?
If you’re using mutton soup for health reasons, aim to have it 3, 5, or 7 times a week or month. Avoid cold water or really spicy and sour foods while you’re having mutton soup. You can reheat the soup if it’s been in the fridge, but don’t boil it again.
Can I Freeze This Soup?
Yes, you can freeze it! Don’t throw away that leftover lamb bone – use it to make broth and freeze it. You can also freeze the soup itself if you don’t plan to eat it right away.
Which Lamb Cut is the Easiest to Cook?
Lamb rib chops are great because they’re tender and don’t have tough bits. They’re perfect for pan-searing, which keeps them juicy and delicious.
Can I Make This Lamb Soup Quickly?
Yes, it’s super easy to make! Especially if you already have lamb broth prepared. But if not, no worries – you can use store-bought broth too.
What’s the Best Kind of Lamb for Soup?
For soup, go for the scrag end of lamb. It’s perfect for slow-cooking in soups and stews, whether it’s on or off the bone. You can slice it up, and it’s often used in dishes like Lancashire hot pot.