Goat Pepper Soup
Fiery Nigerian lamb and scotch bonnet soup, ready in 20 minutes. Ground lamb simmers in a spiced tomato broth with soft onions and a punch of fresh pepper heat.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Brown ground lamb in a large pot over medium-high heat, breaking it up with a spoon, until no pink remains, ~5 minutes.
Step 2
Add chopped onion and ginger, cook until onion softens and smells fragrant, about 2 minutes.
Step 3
Stir in tomato paste and cook for 1 minute, coating the meat and onion.
Step 4
Pour in broth, add whole scotch bonnet and thyme, bring to a boil then reduce to a simmer.
Step 5
Simmer 10 minutes until broth is rich and onions are tender. Taste and adjust salt and pepper.
Step 6
Remove whole pepper carefully (or squeeze its juice into the pot if you like more heat), ladle into bowls and serve hot.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- cutting board
- knife
- ladle
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