This soup puts ground lamb and roasted peanut paste into a broth built on sautéed onion, garlic, cumin, and chicken stock, finished with lime juice. It takes about 90 minutes start to finish and makes four generous bowls. If you need something filling that doesn’t require a side dish, this is it.
What makes this version work
Two things matter most here. First, browning the lamb properly — not just cooking it through, but letting it sit undisturbed long enough to develop color on the bottom of the pot. That browning adds savory depth that the broth can’t get any other way. Second, adding the peanut paste before the stock, not after. Stirring it into the cooked lamb and cumin for a full minute lets it toast slightly and coat everything evenly, which means it blends into the broth smoothly instead of clumping. Skip either step and the soup tastes flat and slightly grainy.
Mistakes to avoid
- Using salted roasted peanuts: The recipe calls for unsalted. Salted peanuts push the sodium well past the point where you can correct it, especially once the stock reduces during the 35–40 minute simmer. Check the bag before you grind them.
- Grinding the peanuts too coarse: Chunky peanut paste doesn’t fully dissolve into the broth. Process them until the paste is smooth and almost buttery — the texture of natural peanut butter with no visible pieces.
- Adding all the stock at once: Pouring in six cups in one go makes it hard to work out lumps of peanut paste. Add the first cup slowly while stirring, get a smooth base, then add the rest.
- Pulling it off heat too early: The full 35–40 minute simmer isn’t optional. The broth needs that time to thicken and for the lamb fat to mellow. At 20 minutes it still tastes raw and greasy.
- Skipping the internal temperature check on the lamb: Ground lamb should reach 160°F (71°C). It usually hits that well before the simmer is done, but if you’re scaling the recipe up, verify with a thermometer.
About the ingredients
- Peanut paste: If you don’t want to grind your own, plain unsweetened natural peanut butter works — use the same volume. Avoid commercial peanut butter with added sugar or stabilizers; they make the broth taste sweet and slightly artificial.
- Chicken stock: Six cups is a lot. If you’re using store-bought, low-sodium cartons give you more control over the final salt level, which matters because the peanut paste and lamb both contribute fat and salt as they cook down.
- Coconut milk swap: If you add coconut milk for a creamier result, replace one cup of stock with one cup of full-fat coconut milk rather than adding it on top — otherwise the soup gets too thin and the coconut flavor disappears. Skip the cilantro garnish if you’re serving kids who won’t eat it — not worth the extra dish.
Storage and reheating
Cool the soup completely before storing. It keeps in the fridge in a sealed container for up to 3 days. The peanut paste causes the broth to thicken considerably when cold, so add a splash of water or stock when reheating — bring it back to a full simmer on the stovetop over medium heat, stirring regularly. It freezes well for up to 2 months; freeze in individual portions if you want easy weeknight meals. Thaw overnight in the fridge rather than on the counter, then reheat as above.
Minced Lamb and Peanut Encebollado Soup
Ingredients
500 g ground lamb (minced lamb) - Preferably organic for the richest flavor.
2 tbsp olive oil - Extra virgin for best results.
1 medium onion - finely chopped
3 cloves garlic - minced
1 cup peanuts - roasted, unsalted, ground to a smooth paste
1 tsp cumin
6 cups chicken stock - preferably homemade
2 tbsp lime juice - freshly squeezed
1 bunch cilantro (coriander) - fresh, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and sauté until it turns golden brown, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Introduce the minced lamb to the pot, stirring and cooking until browned and most liquid has evaporated, about 10 minutes.
- Stir in the ground cumin and let it infuse for about 1 minute before adding the peanut paste. Combine thoroughly.
- Gradually pour in the chicken stock, stirring constantly to blend the peanut paste with the liquid, and bring to a simmer.
- Let the soup simmer gently for 35-40 minutes, stirring occasionally, until slightly thickened.
- Add the fresh lime juice, salt, and pepper to taste, stirring well before removing from heat.
- Ladle the soup into bowls, garnishing each with freshly chopped coriander.
Notes
Nutrition
Frequently asked questions
Can I use ground beef instead of ground lamb?
Yes, 80/20 ground beef works fine here. The flavor will be less rich and slightly less fatty than lamb, so the soup will taste a little lighter — not a problem, just different. Ground beef also needs to reach 160°F (71°C), so the cooking process stays the same.
My peanut paste is clumping in the broth — how do I fix it?
Take a ladle of hot broth out of the pot and whisk the peanut paste into that small amount until smooth, then stir it back in. This tempers the paste and breaks up lumps far more easily than trying to work them out in a full pot of liquid.
Can I make this ahead for a family dinner and reheat it?
Yes, and it actually tastes better the next day once the flavors have had time to settle. Make it fully, cool it, refrigerate it, and reheat it on the stovetop with a little extra stock to loosen the broth before serving.
If you liked this one
- Fragrant Lamb Coconut Stew
- Spicy Lamb Pumpkin Stew
- Ecuadorian Beef Seco Simplified
- Lamb Spinach Curry Delight
