Yemeni Lamb & Tomato Soup
Tender lamb pieces simmered in a fragrant tomato broth with warming spices—fast, one-pot, and deeply satisfying. A Yemeni weeknight staple stripped down to 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder or leg, diced into bite-sized pieces
- 1 can (14.5 oz) canned diced tomatoes
- 1 medium onion, diced
- ¼ cup cilantro or parsley, chopped
- 1.5 tsp ground cumin
- ½ tsp hot pepper flakes or finely minced fresh hot pepper
Instructions
- 1
Heat olive oil in a large pot or deep skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Brown the lamb, stirring occasionally, until light golden on edges, 5–6 minutes. Don't worry about cooking through.
- 3
Add the diced onion and cook, stirring, until softened and fragrant, about 2 minutes.
- 4
Stir in cumin and hot pepper flakes, then cook for 30 seconds until fragrant.
- 5
Pour in the canned tomatoes (with juice) and 2 cups water. Season with salt and pepper, then bring to a simmer.
- 6
Simmer gently for 8–10 minutes until the lamb is tender and the broth has deepened. Stir in cilantro, taste, and adjust seasoning.
Tools you’ll need
- large pot or deep skillet (12-inch minimum)
- wooden spoon or silicone spatula
- knife and cutting board
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