A comforting and robust soup featuring tender, shredded lamb, wholesome red lentils, and a fragrant blend of turmeric and other warming spices, perfect for a cozy meal.

Servings: 2 servings
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes

Ingredients

• 2 lamb shanks
• 1/2, chopped onion
• 1 clove, minced garlic
• 1.5 tablespoons vegetable oil
• 1/2 teaspoon, or to taste salt
• 1/4 teaspoon, or to taste black pepper
• 1 teaspoon turmeric
• 0.2 teaspoon ground ginger
• 0.1 teaspoon dried chilli flakes
• 0.5 teaspoon ground cinnamon
• 0.05 teaspoon, freshly grated nutmeg
• 1.5 tablespoons, rinsed red lentils
• 3-4 cups water or beef/chicken broth
• 0.25 tablespoon soy sauce

Instructions

1. Season lamb shanks with salt and pepper. Heat 1.5 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides. Remove and set aside.
2. Add the chopped 1/2 onion to the pot and sauté until softened, about 5-7 minutes. Add the minced 1 clove garlic, turmeric, ground ginger, dried chilli flakes, ground cinnamon, and nutmeg. Cook for 1 minute until fragrant.
3. Return lamb shanks to the pot. Add 3-4 cups of water or broth and soy sauce. Bring to a boil, then reduce heat, cover, and simmer for 2 hours, or until the lamb is very tender and easily falls off the bone.
4. Carefully remove the lamb shanks from the pot. Once cool enough to handle, shred the meat from the bones and discard the bones.
5. Skim any excess fat from the broth. Add the rinsed red lentils to the pot. Bring back to a simmer and cook for 15-20 minutes, or until the lentils are tender.
6. Return the shredded lamb meat to the soup. Taste and adjust seasoning if needed. Serve hot.