| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 750 gms lamb shanks or bone-in shoulders
- 1 onion large roughly chopped
- ¾ cup celery
- 2- inch ginger finely chopped
- 8-10 garlic cloves finely chopped
- 2 carrots small diced
- 3 bell peppers chargrilled and quartered
- 4-5 black peppercorns
- ½ inch cinnamon stick
- 3-4 cardamoms
- 5-6 cloves
- 2 bay leaves
- Salt as needed
- Oil as needed
- 1 L water
Ingredients
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Instructions
- In a soup pot, heat oil and sauté onion, ginger and garlic over medium flame for a few minutes until raw aroma goes away.
- Add the whole spices, celery, carrots and bell peppers along with the lamb pieces. Increase the flame to high and stir for a while until the meat turns a little brown.
- Add salt while stirring thoroughly and gradually pour in the water. Lower the heat and simmer for an hour. Strain using a muslin cloth to get clear soup.
- Garnish with chargrilled pepper and lamb pieces from the soup. Serve with quinoa salad or bread.
Recipe Notes
Recipe Tips
You can also add broccoli, pumpkin or baby spinach to the soup to increase the nutritional value as well as enhance its appearance.
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Frequently Asked Questions
What can I use instead of celery?
You can substitute celery with coriander stalks.
What portions of lamb are best for soup?
Lamb shanks, ribs and bones are best for soup.