Yemeni Lamb Soup with Fenugreek
Aromatic lamb shoulder simmered with warm spices, tomato, and fenugreek in a rustic broth. A traditional Yemeni comfort soup with depth and soul.
- Total time
- 75 min
- Servings
- 4
- Calories
- 380
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Toast fenugreek seeds, cumin seeds, cinnamon stick, and cardamom in a small skillet over medium heat until fragrant, ~2 minutes.
Step 2
Crush toasted spices lightly with the bottom of a glass. Set aside.
Step 3
Heat olive oil in a large heavy pot over medium-high until it shimmers, ~90 seconds.
Step 4
Working in two batches, sear lamb pieces 2 minutes per side without stirring until deeply browned. Transfer to a plate.
Step 5
Add diced onion to the pot and sauté, stirring occasionally, until soft and golden, ~4 minutes.
Step 6
Add minced garlic and ginger. Stir constantly for 60 seconds until fragrant.
Step 7
Pour in tomatoes with their juice, scraping the bottom of the pot to release browned bits.
Step 8
Return lamb to the pot. Add toasted spices and broth. Bring to a simmer, then reduce heat to low.
Step 9
Cover and simmer gently for 60 minutes until lamb is very tender and breaks apart easily with a fork.
Step 10
Season generously with salt and black pepper. Taste and adjust.
Step 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
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