Awara Soup with Spiced Lamb

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 carrots, diced 2 carrots, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) awara fruit pulp 1 can (400g) awara fruit pulp
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, and turmeric over the lamb, and stir well to coat the meat with the spices.
4. 4.
   Add the diced carrots and bell pepper to the pot, and cook for a few minutes until they begin to soften.
5. 5.
   Pour in the awara fruit pulp and chicken or vegetable broth. Stir well to combine all the ingredients.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the lamb is tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Awara Soup with Spiced Lamb hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Awara fruit pulp — If fresh awara fruit is not available, you can use canned awara fruit pulp, which can be found in specialty African or Middle Eastern stores. Make sure to drain the pulp before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• If you prefer a thicker soup, you can blend a small portion of the cooked soup and then mix it back into the pot before serving.
• Serve the soup with a side of crusty bread or steamed rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the vegetables in the soup according to your preference or seasonal availability.

Serving advice

Serve the Awara Soup with Spiced Lamb in individual bowls, garnished with fresh cilantro. Accompany it with warm bread or steamed rice for a satisfying and complete meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the soup just before serving. You can also serve the soup in traditional Djiboutian bowls or clay pots for an authentic touch.