Prepare to embark on a mouthwatering journey through the rich and aromatic world of Middle Eastern cuisine with this extraordinary Fajoom Lamb and Navy Bean Soup! Imagine tender, succulent lamb cubes swimming in a fragrant broth, perfectly complemented by creamy navy beans and a symphony of warm spices. This isn't just a soup - it's a hearty, soul-warming experience that will transport your taste buds straight to the bustling markets and cozy kitchens of the Middle East. Whether you're a culinary adventurer or simply craving a comforting meal that tells a story, this recipe promises to become your new favorite go-to dish!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Middle Eastern
Serves: 5 servings
Ingredients
- 1 pound lamb, cubed
- 1 can navy beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Prepare all ingredients by cutting lamb into uniform 1-inch cubes, finely chopping the onion, and mincing the garlic cloves.
- Heat a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, approximately 5-7 minutes, to develop a rich caramelized exterior. Remove browned lamb and set aside.
- In the same pot, reduce heat to medium and sauté the chopped onions until translucent and slightly golden, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return the browned lamb to the pot and sprinkle cumin and coriander over the meat. Stir to coat evenly and toast the spices for 1 minute to enhance their aromatic qualities.
- Pour in the vegetable or chicken broth, ensuring the lamb is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer covered for 45-50 minutes until the lamb becomes tender and almost falling apart.
- Add the drained and rinsed navy beans to the pot. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow beans to heat through and flavors to meld.
- Taste and adjust seasoning as needed. If the soup seems too thick, add a little more broth to reach desired consistency.
- Ladle the hot soup into serving bowls and garnish with fresh chopped mint leaves. Serve immediately with crusty bread or rice.
Tips
- Choose high-quality lamb: For the most tender and flavorful results, select well-marbled lamb cubes from the shoulder or leg.
- Browning is key: Take your time when browning the lamb to develop deep, rich caramelized flavors that will enhance the entire soup.
- Spice management: Toast your cumin and coriander briefly to release their essential oils and maximize their aromatic potential.
- Liquid consistency: Keep an eye on the broth level during simmering. Add more liquid if the soup becomes too thick, ensuring a perfect, silky texture.
- Fresh herbs matter: The fresh mint garnish isn't just decorative - it adds a bright, fresh note that cuts through the richness of the lamb.
- Make ahead friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance and let the flavors develop overnight.
- Serving suggestion: Pair with warm, crusty bread or fluffy rice to soak up every last delicious drop of this incredible soup.
Nutrition Facts
Calories: 292kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: 60mg
