Bruneian-style Dovga Soup

Ingredients

In the Bruneian adaptation of Dovga, coconut milk is used instead of yogurt to create a creamy base. The traditional Azerbaijani spices are still used, but the flavors are enhanced with the addition of Bruneian spices such as lemongrass and turmeric. The soup is also garnished with fresh herbs and lime, which adds a refreshing element to the dish. We alse have the original recipe for Dovga, so you can check it out.

• 500g (1.1 lb) lamb, cut into small pieces 500g (1.1 lb) lamb, cut into small pieces
• 1 cup lentils, rinsed 1 cup lentils, rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup coconut milk 1 cup coconut milk
• 4 cups vegetable broth 4 cups vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish) Fresh mint leaves, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the lamb pieces and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. 3.
   Stir in the lentils, carrot, and potato, and cook for a few minutes.
4. 4.
   Add the vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, and lemongrass stalk to the pot. Season with salt and pepper.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour, or until the lamb is tender and the lentils are cooked through.
6. 6.
   Remove the lemongrass stalk from the pot and discard.
7. 7.
   Serve the Bruneian-style Dovga Soup hot, garnished with fresh cilantro and mint leaves. Squeeze some lime juice over each serving for a burst of freshness.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.

Tips & Tricks

• For a spicier version, add a small amount of chopped chili peppers to the soup.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the soup with warm crusty bread for a complete meal.

Serving advice

Serve the Bruneian-style Dovga Soup hot as a comforting main dish. Accompany it with warm crusty bread or steamed rice for a satisfying meal.

Presentation advice

Garnish each serving of Bruneian-style Dovga Soup with a sprinkle of fresh cilantro and mint leaves for a pop of color. Serve it in individual bowls or a large serving dish to showcase the vibrant colors of the soup.