Lamb Soup with Potatoes
Easter Recipes Potatoes Lamb Soups and Stews
Suspicious things are happening in my kitchen! On Sunday I took some chicken bones out of the freezer (the ones left over from monastery-style chicken) to make a good stock for boulangère potatoes. When it thawed, I cut the vegetables and was about to start boiling the chicken. But I opened the bag of meat and to my amazement, there were no chicken bones but lamb bones left over from gyros, on which I had the inspiration to leave a bit of meat. But that's not the suspicious thing - the bag with the chicken bones is nowhere to be found. I rummaged through the entire freezer and no trace of chicken.
In the end I had to quickly think what I could do with some lamb bones and 300g of meat I managed to "salvage" from them. The idea of a soup "multiplied" with potatoes seemed the best, that way I had a chance to feed two people. And while the potatoes were boiling, I ran to the store to get some yogurt, and when I came back the house smelled like a Turkish kitchen 🤤 And that calmed me down, sci-fi phenomena can't happen in such a kitchen, right? Surely the chicken disappearance has a reasonable explanation.
Ingredients
300g lamb meat (leg)
1 large onion
2 garlic cloves
50 ml dry red wine
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 good pinch ground cinnamon
1 good pinch turmeric
2-3 pinches black pepper
salt
chili to taste
2 large potatoes
fresh parsley
2 tablespoons oil
Lamb stock (can be prepared 1-3 days ahead)
some lamb bones (leg, tail, some back ribs)
1 large carrot
1 piece of celery root
2 parsley roots
1 garlic clove
1 bay leaf
1 teaspoon black peppercorns
Servings: 2
How to prepare lamb soup with potatoes
- First prepare the lamb stock. Put the cracked bones (to expose the marrow) in a pressure cooker and cover with cold water. Add the vegetables cut into large pieces, bay leaf and pepper. Let it cook for 45 minutes from when the pot starts whistling. Strain the stock and refrigerate until needed.
* This recipe only uses 3 cups of the stock, you can freeze the rest. - In a pot, heat the oil and sauté the finely chopped onion. When softened, add the crushed garlic and the meat cut into small cubes. Continue frying until the meat browns a bit.
- Deglaze with wine and let it simmer until the wine evaporates, about 5 minutes.
- Add 3 cups of the prepared lamb stock. Add the seasonings (oregano, coriander, cumin, cinnamon, turmeric, pepper and salt to taste). If you want it spicy, add chili too.
- Let it simmer over medium-low heat for about 45 minutes.
- Add the potatoes cut into small cubes (about the same size as the meat cubes) and continue cooking until they're done (about 20 minutes).
- Sprinkle with chopped parsley and turn off the heat.
- Serve with yogurt.
