Omani-inspired Lamb and Lentil Soup

Ingredients

While the original Scotch Broth is a classic Scottish soup made with lamb, barley, and root vegetables, this Omani-inspired adaptation replaces barley with lentils and incorporates traditional Omani spices. The use of cumin, coriander, and turmeric adds a distinct flavor profile to the soup, giving it a warm and aromatic taste that is characteristic of Omani cuisine. We alse have the original recipe for Scotch Broth, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 1 cup (200g) lentils, rinsed 1 cup (200g) lentils, rinsed
• 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
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) 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): 12g, 4g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the lamb cubes and brown them 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 cubed potatoes to the pot. Cook for a few minutes until they start to soften.
4. 4.
   Return the lamb to the pot and add the rinsed lentils, ground cumin, ground coriander, ground turmeric, and bay leaf. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the chicken 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 lentils are cooked.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Omani-inspired Lamb and Lentil Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.
• Lamb — For a richer flavor, use bone-in lamb pieces instead of boneless. Trim excess fat before cubing.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper.
• Serve the soup with warm bread or traditional Omani flatbread for a complete meal.
• Adjust the consistency of the soup by adding more broth if desired.
• This soup tastes even better the next day, so consider making it in advance for enhanced flavors.
• Experiment with different herbs and spices to personalize the flavor profile.

Serving advice

Serve the Omani-inspired Lamb and Lentil Soup in individual bowls, garnished with fresh cilantro. Accompany it with warm bread or Omani flatbread for a satisfying meal.

Presentation advice

Present the Omani-inspired Lamb and Lentil Soup in rustic bowls, allowing the vibrant colors of the ingredients to shine through. Sprinkle some additional ground cumin or coriander on top for an extra touch of visual appeal.