Ganban Tang (xinjiang Lamb Soup)

Ganban Tang, also known as Xinjiang Lamb Soup, is a traditional dish from the Uyghur cuisine of Xinjiang, China. This hearty and flavorful soup is a popular comfort food in the region, especially during the cold winter months.

Halal Soup Xinjiang (Uyghur) Uyghur Cuisine Lamb Soup Xinjiang Cuisine
Ganban Tang (xinjiang Lamb Soup)

Ingredients

  • 1 lb lamb, cut into small pieces
  • 1 onion, chopped
  • 3 tomatoes, diced
  • 3 potatoes, peeled and cubed
  • 2 carrots, sliced
  • 1 green bell pepper, chopped
  • 4 cups water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. In a large pot, brown the lamb pieces over medium heat.
  2. Add the chopped onion and cook until translucent.
  3. Add the diced tomatoes, cubed potatoes, sliced carrots, and chopped green bell pepper to the pot.
  4. Pour in the water and bring the soup to a boil.
  5. Reduce the heat, cover the pot, and let the soup simmer for about 2 hours, or until the lamb is tender.
  6. Season the soup with cumin, chili powder, salt, and pepper.
  7. Serve the Ganban Tang hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Serving bowls Soup ladle

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Ganban Tang is traditionally served with naan bread or steamed rice.

Tips & tricks

For a richer flavor, you can use lamb broth instead of water in the soup.

Cost

Medium