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This image shows a warm, hearty bowl of lamb soup, garnished with fresh coriander and ready to be enjoyed, with a slice of bread as the perfect accompaniment for a cozy meal.

Lamb Soup Recipe

This Lamb soup is super easy to make and tastes amazing. It's perfect for cold days. Just serve it with your favorite bread or gluten-free crackers. I love having soup for lunch in the fall and winter—it's warm and savory, and a great way to get in your veggies. This soup is full of flavor, with lamb, onion, celery, sweet potatoes, regular potatoes, and a tasty broth. Just chop everything up, toss it in the slow cooker, and let it cook all day. By dinnertime, you'll have a delicious meal ready to enjoy!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine American
Servings 5
Calories 195 kcal

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.
    This image shows the paste ingredients, including shallots, garlic, ginger, peppercorns, and cumin seeds, being blended into a smooth, thick paste for the lamb soup preparation.
  • Heat the oil in a pot, then add the turmeric and curry leaves. Cook for about a minute.
    This image shows oil being heated in a pot with turmeric and curry leaves, releasing fragrant spices for the lamb soup base.
  • Add the paste to the pot and cook for 3 minutes.
    This image shows the blended paste, made from shallots, garlic, and spices, cooking in the pot to enhance the flavors of the lamb soup.
  • Pour in the lamb stock and add the chopped lamb meat. Let it simmer for 10 minutes.
    This image shows lamb stock being poured into the pot, followed by the addition of chopped lamb meat, creating the rich broth for the soup.
  • Taste the soup and add salt if needed. Serve hot and sprinkle coriander on top.
    This image shows the hot lamb soup being garnished with finely chopped fresh coriander and seasoned, ready to be served for a comforting meal.

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.