Yemeni Lamb Soup with Fenugreek & Turmeric
A warming, aromatic lamb and chickpea soup built on fenugreek, turmeric, and cilantro. Slow-simmered until the meat is tender and the broth is deeply seasoned.
- Total time
- 75 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lb lamb shoulder, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 clove garlic cloves, minced
- 1.5 tsp ground turmeric
- 1 tsp ground fenugreek
- ¾ tsp ground cumin
- 1 can (15 oz) canned chickpeas, drained
- 6 cups beef or lamb broth
- ½ cup fresh cilantro, chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and black pepper.
- 2
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 3
Add lamb in a single layer. Do not stir for 2 minutes; let it sear and brown.
- 4
Stir lamb and cook 3 more minutes until browned on all sides.
- 5
Add diced onion. Sauté for 4 minutes until softened and fragrant.
- 6
Add minced garlic and cook 1 minute until you smell it—don't let it brown.
- 7
Stir in turmeric, fenugreek, and cumin. Cook for 1 minute until fragrant.
- 8
Pour in broth. Scrape the bottom of the pot to release any stuck bits.
- 9
Bring to a boil, then reduce heat to low. Cover partially and simmer 45 minutes.
- 10
Stir in chickpeas. Simmer uncovered for 10 minutes until heated through.
- 11
Taste and adjust salt and pepper. Stir in fresh cilantro just before serving.
Tools you’ll need
- large heavy-bottomed pot with lid (5-quart minimum)
- cutting board
- chef's knife
- wooden spoon or slotted spoon
- measuring spoons
- measuring cups
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