Lamb Soup with Zucchini

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A delicious Lamb soup full of zesty flavors.


Lamb Soup with Zucchini


  • 7 cups water
  • 1 pound boneless lamb cut into small cubes
  • 1 zucchini, sliced
  • 2 potatoes, diced
  • 1 onion, chopped
  • 1 can chopped tomatoes
  • 3 garlic cloves
  • 1 carrot, diced
  • 1/3 cup green peas (frozen or fresh)
  • 1-2 tbsp. butter
  • 1/2 tsp thyme
  • 1/4 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon
  • 1/2 tsp turmeric
  • salt, pepper to taste
  • chopped fresh cilantro, to garnish


  1. Heat butter in a large saucepan over a medium heat. Add lamb and cook until browned. Remove the meat.
  2. Add the garlic and onion to the same pan and cook for about 2 minutes.
  3. Add water and return the meat to the saucepan. Bring to a boil removing any foam on the surface.
  4. Reduce the heat and add tomatoes, oregano, thyme, cumin, turmeric and cinnamon. Simmer for about 45 minutes until the meat is tender.
  5. Add diced carrot, potatoes, and simmer for 20 minutes. Then add zucchini and peas, and cook until the vegetables are tender (around 15 minutes).
  6. Add salt and pepper to taste. Garnish with fresh chopped cilantro

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