Spiced Lamb Soup
A warming Yemeni-inspired lamb soup with cumin, coriander, and a squeeze of lemon. Ground lamb simmers with tomatoes and aromatics in one pot for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb ground lamb
- 1 medium yellow onion, diced
- 14 oz canned diced tomatoes
- 4 cups lamb or chicken broth
- 1.5 tsp cumin
- ¾ tsp coriander
- 1 whole lemon
Instructions
- 1
Heat olive oil in a large pot over medium-high. Brown ground lamb, breaking it apart with a spoon, until no pink remains, about 5 minutes.
- 2
Add diced onion and cook until fragrant and soft, about 2 minutes.
- 3
Stir in cumin and coriander until the spices coat the lamb, about 30 seconds.
- 4
Pour in broth and canned tomatoes with their juices. Bring to a simmer.
- 5
Simmer for 8–10 minutes until flavors meld. Season with salt and pepper to taste.
- 6
Squeeze half a lemon into the pot. Ladle into bowls and serve hot.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- ladle
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