Slow-Cooked Lamb and Potato Soup

Name: Slow-Cooked Lamb and Potato Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb lamb shoulder; 2 cups potatoes; 1 cup carrots; 1 onion; 2 tbsp dill; 4 cups vegetable broth; 3 cloves garlic; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

A hearty, comforting soup with tender lamb, earthy potatoes, and aromatic herbs, simmered to perfection for a nourishing meal.

Cuisine: Asian

Category: Soups

Prep: 20 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

1 lb lamb shoulder
2 cups potatoes
1 cup carrots
1 onion
2 tbsp dill
4 cups vegetable broth
3 cloves garlic
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Cut 1 lb lamb shoulder into 1-inch cubes, then heat 2 tbsp olive oil in a large pot over medium heat until shimmering, adding lamb cubes and browning for 5 minutes on all sides.
Step 2: Add 1 chopped onion, 3 minced garlic cloves, and 1 cup sliced carrots to the pot, stirring for 2 minutes until onion is translucent.
Step 3: Pour in 4 cups vegetable broth, add 2 cups cubed potatoes, 2 tbsp fresh dill, 1 tsp salt, and 1/2 tsp black pepper, then bring to a gentle boil.
Step 4: Reduce heat to low, cover, and simmer for 50 minutes until lamb is fork-tender and potatoes are soft.
Step 5: Remove pot from heat, discard any large dill stems, and serve hot with additional dill sprinkled on top.