Aromatic Lamb and Vegetable Soup

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 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb 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, potatoes, and tomatoes to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and add the ground cumin, ground coriander, paprika, and bay leaf. Season with salt and pepper to taste.
5. 5.
   Pour in the beef or vegetable broth and bring the soup to a boil. 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.
6. 6.
   Remove the bay leaf from the soup. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful result, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cooking.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Potatoes — Opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better in soups.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce.
• If you prefer a thicker soup, you can mash some of the cooked potatoes to create a creamier texture.
• This soup tastes even better the next day, as the flavors continue to develop. Consider making a larger batch for leftovers.
• Serve the soup with a side of crusty bread or traditional Azerbaijani flatbread for a complete meal.
• Feel free to customize the vegetables based on your preference. You can add green beans, peas, or bell peppers for additional color and flavor.

Serving advice

Serve the Aromatic Lamb and Vegetable Soup hot in individual bowls. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with warm bread or flatbread for a satisfying meal.

Presentation advice

Present the Aromatic Lamb and Vegetable Soup in a rustic-style bowl, showcasing the vibrant colors of the vegetables and tender pieces of lamb. Place a sprig of fresh parsley on top as a garnish. Serve the soup alongside a basket of warm bread to complete the presentation.