LAMB And Vegetable SOUP

This nutritious soup is an excellent Ramadan meal, high in fiber and very tasty.


  • 300g 4 in 1 soup mix (barley, peas lentils and grouts)
  • A few stalks of celery, spring onions, parsley, and thyme.
  • 1 tablespoon coconut oil
  • 1 onion
  • 1 bell pepper
  • Cinnamon sticks
  • Cloves
  • Whole cardamom
  • Black peppercorns
  • 3 teaspoons ground garlic
  • 1 teaspoon ground ginger
  • 1kg lamb
  • Sage
  • Thyme
  • Parsley
  • Pinch of turmeric powder
  • 2 teaspoons barbeque spice
  • 1 teaspoon sumac
  • ½ teaspoon paprika
  • 4 teaspoons himalayan rock salt
  • ½ kg beef
  • 2 tomatoes cut in chunks
  • 5 carrots cut into slices

Boil the soup mix with water for about an hour.

In a pot, braise the onion and pepper in oil. Add peppercorns, cinnamon, cardamom, and cloves. Braise for a few minutes, add garlic, ginger. Add the lamb. Add the herbs. Cook for 10 minutes on medium heat. Then lower the heat and cook for further 10 minutes. Add tomato then cook for 5 minutes. Add the carrots, cook for five minutes. Add water cook for an hour, then add the soup mix and cook for a further 30 minutes.

Garnish with parsley and ENJOY!

If you have any questions or topics you would like me to cover send me a shout below or email me.

Planks and kisses


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