Warm yoghurt and lamb kofta soup
Discover the comforting warmth of our Yoghurt and Lamb Kofta Soup. This unique and flavorful recipe combines tender lamb kofta, creamy Greek yogurt, and aromatic spices, all simmered together with fresh parsley, spicy red chili peppers, and sweet currants. Perfectly seasoned with cumin, coriander, and paprika, this hearty soup is balanced with a touch of garlic and onion. Finished with a smooth, velvety texture from corn flour and egg yolks, it's the ideal cozy meal for any chilly day. Get ready to enjoy a bowl of pure culinary delight!
- 08 May 2025
- Cook time 30 min
- Prep time 30 min
- 8 Servings
- 17 Ingredients
Welcome to a delightful culinary journey with our Warm Yoghurt and Lamb Kofta Soup. This recipe combines fragrant spices, succulent lamb kofta, and creamy yogurt to create a heartwarming dish that is both nutritious and bursting with flavors. Perfect for a cozy dinner, this soup brings together Mediterranean and Middle Eastern influences to your table.
Ingredients:
Instructions:
- In a large mixing bowl, combine the lamb mince, minced garlic, ground cumin, dried coriander, paprika, currants, salt, and black pepper. Mix well until all the ingredients are fully incorporated.
- Using your hands, shape the mixture into small meatballs (about the size of a walnut). Set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the finely chopped onion and grated carrots. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Gently drop the lamb koftas into the simmering broth. Cook for about 10-12 minutes, or until the koftas are fully cooked through.
- In a medium bowl, whisk together the Greek yogurt, corn flour, and egg yolks until smooth.
- Gradually add a few spoonfuls of the hot broth into the yoghurt mixture while continuously whisking. This will temper the yoghurt and prevent it from curdling when added to the soup.
- Slowly add the tempered yoghurt mixture back into the pot, stirring continuously to combine.
- Cook for an additional 5-10 minutes over low heat, ensuring the soup does not come to a boil, until the soup thickens and is heated through.
- Stir in the finely chopped fresh parsley and chopped red hot chili peppers.
- Adjust seasoning with additional salt and pepper if needed.
- Ladle the hot yoghurt and lamb kofta soup into serving bowls.
- Garnish with a sprinkle of fresh parsley if desired.
Tips:
- When mixing the kofta ingredients, ensure that the spices are evenly distributed for a well-seasoned mixture.
- To prevent the yogurt from curdling, make sure to temper it by adding a few spoonfuls of the hot soup before fully incorporating it into the pot.
- Fresh parsley adds a vibrant touch and balances the rich flavors, so don't skip it!
- Be cautious with the red hot chili peppers if you prefer a milder soup; you can always adjust the heat to your taste.
And there you have it—a warm and comforting bowl of Yoghurt and Lamb Kofta Soup, perfect for any occasion. The blend of spices, tender lamb, and creamy yogurt offers a unique and delicious experience that will have everyone coming back for seconds. Enjoy your culinary creation with a side of crusty bread or a light salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.02g | 5% |
| Sugar 9g | 9% |
| Fat | |
| Fat 22g | 26% |
| Saturated 8g | 28% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 90mg | 17% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 4.53mg | 28% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 1.82ug | 76% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.89mg | 6% |
| Vitamin K 130ug | 107% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 2.59mg | 24% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 520mg | 15% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 710mg | 47% |
| Zinc, Zn 2.70mg | 25% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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