Yemeni Lamb Soup with Fenugreek

Ingredients

• 1.5 lb lamb shoulder, cut into 1.5-inch chunks
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 14 oz canned whole tomatoes
• 1 tbsp fenugreek seeds
• ½ tsp cumin seeds
• 1 cinnamon stick
• 3 black cardamom pods
• 6 cups beef or lamb broth
• 2 tbsp olive oil
• 1 salt and black pepper to taste

Instructions

1. 1

   Toast fenugreek seeds, cumin seeds, cinnamon stick, and cardamom in a small skillet over medium heat until fragrant, ~2 minutes.

2. 2

   Crush toasted spices lightly with the bottom of a glass. Set aside.

3. 3

   Heat olive oil in a large heavy pot over medium-high until it shimmers, ~90 seconds.

4. 4

   Working in two batches, sear lamb pieces 2 minutes per side without stirring until deeply browned. Transfer to a plate.

5. 5

   Add diced onion to the pot and sauté, stirring occasionally, until soft and golden, ~4 minutes.

6. 6

   Add minced garlic and ginger. Stir constantly for 60 seconds until fragrant.

7. 7

   Pour in tomatoes with their juice, scraping the bottom of the pot to release browned bits.

8. 8

   Return lamb to the pot. Add toasted spices and broth. Bring to a simmer, then reduce heat to low.

9. 9

   Cover and simmer gently for 60 minutes until lamb is very tender and breaks apart easily with a fork.

10. 10

    Season generously with salt and black pepper. Taste and adjust.

11. 11

    Ladle into bowls and serve hot.

Tools you’ll need

• small skillet
• large heavy pot (4-5 quart capacity)
• spoon for stirring
• knife and cutting board
• ladle

More recipes like this

• 

  Middle Eastern Lamb & Chickpea Stew

  90 min

• 

  Yemeni Lamb Soup with Fenugreek & Turmeric

  75 min

• 

  Hawaiian Chicken Long Rice

  45 min

• 

  Harira with Ground Lamb

  20 min