Yemenite Lamb Soup (Hawaij)
🍳 stovetop
⏱ 180 min
🍽 serves 10
📋 20 ingredients
Nutrition per serving
854
calories
46.4g
protein
69.6g
carbs
51.0g
fat
Ingredients per serving
- 1.6 oz Water
- 1.2 each cardamom pods
- 1.0 oz Peeled Garlic
- 0.8 tsp cloves
- 0.5 oz beef bones
- 0.4 lbs lamb shoulder
- 0.4 oz Celery
- 0.2 oz Onions
- 0.2 each Large Carrots
- 0.2 oz tomato paste
- 0.2 oz cinnamon stick
- 0.2 tsp Kosher Salt
- 0.15 oz cumin
- 0.15 oz Black Pepper
- 0.1 oz coriander
- 0.1 oz paprika
- 0.1 cup fresh cilantro
- 0.1 oz Fresh Parsley
- 0.05 oz turmeric
- 0.05 oz cayenne pepper
Method
1. Preheat a large pot over medium heat.
2. Add the lamb shoulder and beef bones to the pot and sear on all sides until browned, about 5-7 minutes per side. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté for 5 minutes or until the onions are translucent.
4. Add the diced carrots and celery to the pot and sauté for an additional 3 minutes.
5. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to prevent burning.
6. Return the lamb shoulder and beef bones to the pot. Add cumin, coriander, cardamom pods, cinnamon stick, cloves, black pepper, turmeric, paprika, cayenne pepper, and salt. Stir well to combine.
7. Pour in 16 cups of water and bring to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 2-3 hours or until the lamb is tender.
8. Remove the lamb from the soup and shred it using two forks. Return the shredded lamb to the pot.
9. Stir in the chopped cilantro and parsley. Simmer for an additional 5 minutes to allow the herbs to infuse into the soup.
10. Taste and adjust seasoning as needed. Serve hot.
