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Shorbat Adams bil Lahm
Omani Lentil and Meat Soup
A hearty and flavorful Omani soup featuring tender lamb, red lentils, and aromatic spices, perfect as a starter or a light meal.
ð§ ææ
- 500 g Lamb shoulder(cut into bite-sized pieces)
- 150 g Red lentils(rinsed)
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(diced)
- 1.5 liters Chicken or lamb broth
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 Cinnamon stick
- 3 Cardamom pods
- 1 Bay leaf
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh coriander
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Add the lamb pieces to the pot and brown them on all sides. Season with salt and pepper.
- 4
Stir in the diced tomatoes, turmeric, cumin, and coriander powders. Cook for 2-3 minutes, allowing the spices to bloom.
- 5
Pour in the broth, add the cinnamon stick, cardamom pods, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the lamb is tender.
- 6
Add the rinsed red lentils to the pot. Stir well, cover, and continue to simmer for another 20-30 minutes, or until the lentils are soft and have thickened the soup.
- 7
Remove the cinnamon stick, cardamom pods, and bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- 8
Ladle the soup into bowls. Garnish with fresh coriander and serve hot with lemon wedges.
ð¡ ããã®ã³ã
- âFor a smoother soup, you can blend a portion of it before adding the lentils.
- âIf you don't have lamb, beef or chicken can be used as substitutes.
- âAdjust the amount of spices to your preference.
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- Add a handful of chopped spinach or kale in the last 10 minutes of cooking.
- For a vegetarian version, omit the lamb and use vegetable broth.