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
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Open the appInstructions
Step 1
Pat lamb dry with paper towels. Season generously with salt and black pepper.
Step 2
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
Step 3
Add lamb in a single layer. Do not stir for 2 minutes; let it sear and brown.
Step 4
Stir lamb and cook 3 more minutes until browned on all sides.
Step 5
Add diced onion. Sauté for 4 minutes until softened and fragrant.
Step 6
Add minced garlic and cook 1 minute until you smell it—don't let it brown.
Step 7
Stir in turmeric, fenugreek, and cumin. Cook for 1 minute until fragrant.
Step 8
Pour in broth. Scrape the bottom of the pot to release any stuck bits.
Step 9
Bring to a boil, then reduce heat to low. Cover partially and simmer 45 minutes.
Step 10
Stir in chickpeas. Simmer uncovered for 10 minutes until heated through.
Step 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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