I was not a big fan of lamb soups until I had this in one of the restaurants here. On the contrary i enjoyed cooking lamb dishes a lot may be because of the colour and texture it gives once cooked. 

The cumin, tomatoes and parsley gives the soup the perfect body and a balance taste without overpowering the lamb taste. Slow cooked in parsley,tomato and mildly spiced broth for a good 45 mins to an hour results in the tender meat sunk into this delicious soup.

Preparation time: 15 min   Cook time: 45-1 hr  Total time: 1 hr 20 min

INGREDIENTS

• 250gm lamb/ mutton cut into small pieces
• 1/2 large chopped onion
• 2 large pods of chopped garlic
• Half bunch chopped parsley
• 1 cup blanched and chopped tomatoes
• 1 tsp cumin powder
•  Pinch of turmeric powder
• 1/4 tsp red chili paste
• 1-2 tbsp olive oil
• Salt & pepper to taste

DIRECTION

A step by step method of the preparation of the soup

1. Heat oil in a sauce pan and sauté the onion and garlic over medium heat. Now add the lamb and fry for a 4-5 mins.

1. Add the tomatoes, half of the parsley and the spices and cook for a couple of mins until all well combined.
2. Add 1 1/2 cup water and salt, cover with a lid and let it cook on low heat for 45 mins. Add required water when needed.
3. Now add the remaining parsley , little more cumin powder and let it cook until the meat is quite tender.
4. Garnish with cracked fresh black pepper and few parsley leaves.

Serve hot with any nice French or Arabic bread.