Warm yogurt and lamb kofta soup
This Warm Yogurt and Lamb Kofta Soup features tender lamb meatballs in a spiced broth, enriched with creamy Greek yogurt. It's a comforting dish that combines Mediterranean and Middle Eastern flavors, perfect for a cozy meal.
Cook time 30 min
Prep time 30 min
Ingredients:
1 tbsp olive oil2 cups greek yogurt
1 tbsp corn flour
2 yolks
1 bunch fresh parsley
2 red hot chili peppers
1 lb lamb mince
2 garlic cloves
1 tsp ground cumin
1 tsp dried coriander
1 tsp paprika
1/3 cup currants
1 tsp salt
1/2 tsp black pepper
1 onion
2 carrots
4 cups chicken gravy
Welcome to a delightful culinary journey with our Warm Yogurt 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.
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.
And there you have it—a warm and comforting bowl of Yogurt 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.
Warm yogurt and lamb kofta soup FAQ:
The lamb koftas should be cooked in the simmering broth for about 10-12 minutes, or until they are fully cooked through. Ensure they reach an internal temperature of 160°F (70°C) for safety.
Yes, you can substitute ground beef or chicken for lamb in this recipe. Just keep in mind that the flavor profile will change, and you may need to adjust the seasoning accordingly.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until heated through before serving.
Tempering the yogurt mixture helps to avoid curdling when added to the hot broth. By gradually mixing in hot broth while whisking, the temperature of the yogurt increases gradually, making it stable when combined.
To make this soup dairy-free, you can substitute the Greek yogurt with a dairy-free yogurt alternative. Ensure it's a yogurt that can be whisked and won't curdle when heated.
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.
Nutrition per serving
8 ServingsCalories 330kcal
Protein 18g
Carbohydrates 20g
Fiber 2.02g
Sugar 9g
Fat 22g
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