This lamb soup is so easy to prepare and tastes so good!
I don’t like food waste. Who does? So whenever I prepare a lamb raan or roast leg of lamb, I always make a lamb soup just like this with the leftovers. Although you could just use stock cubes and some leftover lamb meat, you will get better results if you prepare a lamb broth before getting started. This lamb soup is simple food and gets one more meal out of that leftover lamb.
About this lamb soup recipe
This is a lamb soup recipe I learned while in Mumbai researching for my ‘The Curry Guy Veggie’. No it’s not vegetarian but sometimes I just had to find meat. You could easily make this lamb soup recipe vegetarian though as the spice paste that goes into it is good prepared with vegetable stock and more veggies too.
Can you make this lamb soup quickly?
Yes. You will find this lamb soup super easy to prepare. If you have lamb broth prepared, it’s even easier but feel free to use a good quality shop-bought meat broth if that is more convenient for you.
Can this soup be frozen?
Yes. It freezes really well. So rather than throwing away that leftover lamb bone, make some lamb broth. Freeze the broth or make this lamb soup and freeze it if not required on the day.
What do you serve with this lamb soup?
In the photo above, I served it with tandoori naans which are great if you have a tandoor. If not, you might like to try one of these naan recipes. —> If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Step by step photos
- 1 ½ tbsp rapeseed (canola) oil
- ½ tsp ground turmeric
- 200g chopped tomatoes
- 10 curry leaves
- 1 litre (4 cups) lamb stock
- 225g (1/2 lb.) 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
- 5cm (2 inches) ginger, peeled and roughly chopped
- Start by blending the paste ingredients with just enough water or cold lamb stock to make a thick paste. Set aside.
- Heat the oil in a suitably sized pot over medium high heat and when hot, stir in the ground turmeric and curry leaves. Fry for about a minute. Stir in your prepared paste and fry for about 3 minutes. Add the lamb stock and meat and bring to a simmer for 10 minutes.
- Season with salt to taste and serve hot.
You can substitute a good quality shop-bought meat stock for the homemade lamb broth.
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Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 265mgCarbohydrates: 27gFiber: 5gSugar: 12gProtein: 11g