Yemeni Lamb Soup (Marq)
A warming, aromatic Yemeni lamb broth infused with warming spices, ginger, and turmeric. Slow-simmered until the meat is tender and the broth is deeply flavored—authentic comfort in a bowl.
- Total time
- 75 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, bone-in, cut into 2-inch pieces
- 1 large onion, quartered
- 2 tbsp fresh ginger, peeled and sliced into coins
- 4 clove garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 3 pod black cardamom pods
- 1 whole dried red chili (or 1/4 tsp cayenne)
- 1 tbsp tomato paste
- 8 cup water
- 1 batch salt and black pepper to taste
Instructions
- 1
Toast cumin, coriander, and cardamom in a dry pot over medium heat for 60 seconds until fragrant.
- 2
Add 2 tbsp olive oil to the pot and let it warm for 30 seconds.
- 3
Add lamb pieces and sear without stirring for 2 minutes until browned on the bottom.
- 4
Flip the lamb and sear another 2 minutes on the second side until edges brown.
- 5
Stir in the onion, ginger, and garlic. Cook for 3 minutes until fragrant.
- 6
Add turmeric, tomato paste, and the dried red chili. Stir for 1 minute to coat.
- 7
Pour in 8 cups water and bring to a boil over high heat, ~4 minutes.
- 8
Reduce heat to low, cover, and simmer for 45 minutes until lamb is fork-tender.
- 9
Taste and adjust salt and pepper. Remove whole spices if desired (optional).
- 10
Ladle into bowls. Serve hot with flatbread or rice on the side.
Tools you’ll need
- 5-quart heavy-bottomed pot with lid
- wooden spoon
- knife and cutting board
- ladle
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