Saharan Lamb Soup

Ingredients

In adapting the Greek Kreatosoupa to Western Saharan cuisine, we have replaced some of the original ingredients with those commonly found in the Sahara region. The spices have been adjusted to include cumin, coriander, and turmeric, which are popular in Saharan cuisine. Additionally, we have incorporated local vegetables such as carrots and potatoes to enhance the flavors and textures of the soup. We alse have the original recipe for Kreatosoupa, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 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 bay leaf 1 bay leaf
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb 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): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots and potatoes to the pot and cook for a few minutes until slightly softened.
4. 4.
   Return the lamb to the pot and sprinkle with ground cumin, coriander, and turmeric. Stir well to coat the lamb and vegetables with the spices.
5. 5.
   Pour in the lamb or vegetable broth and add the bay leaf. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the soup. Serve the Saharan Lamb Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into cubes.
• Cumin, coriander, and turmeric — Toasting the spices in a dry pan before adding them to the soup will enhance their flavors.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• If lamb is not readily available, you can substitute it with beef or goat meat.
• To make the soup heartier, add a handful of cooked chickpeas or lentils.
• Serve the Saharan Lamb Soup with warm crusty bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop.

Serving advice

Serve the Saharan Lamb Soup in deep bowls, allowing the aroma to waft through the air. Accompany it with a side of warm bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of Saharan Lamb Soup with a sprig of fresh cilantro to add a pop of color. Serve it alongside warm bread on a rustic wooden platter to evoke the nomadic spirit of the Sahara.