Ingredients
- 500g lamb, cut into cubes
- 2 onions, finely chopped
- 3 tomatoes, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 red bell peppers, chopped
- 4 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1/4 cup vinegar
- Salt and pepper to taste
- 8 cups water
Instructions
- In a large pot, brown the lamb over medium heat.
- Add the onions and garlic, and cook until softened.
- Stir in the paprika, cayenne pepper, and cumin, and cook for 2 minutes.
- Add the tomatoes, carrots, potatoes, and bell peppers to the pot.
- Pour in the water and vinegar, and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lamb is tender.
- Adjust the seasoning if necessary, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Large pot Chopping board Knife Wooden spoon
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Dungan soup with a side of crusty bread or steamed rice.
Tips & tricks
For an extra kick, add more cayenne pepper or a splash of hot sauce to the soup.
Cost
$15