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–+ servings

Minced Lamb and Peanut Encebollado Soup

Eleanor Craig
Discover the fusion of flavors with Minced Lamb and Peanut Encebollado Soup, a dish inspired by the warmth of Latin American cuisine combined with Middle Eastern influences. This soup offers a hearty experience that tantalizes the palate with its rich textures and aromatic spices. Perfect for a cozy meal that leaves a lasting impression.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine Fusion / Other
Servings 4 bowls
Calories 665 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background500 g ground lamb (minced lamb) - Preferably organic for the richest flavor.
  • Glass bowl of olive oil isolated on white background2 tbsp olive oil - Extra virgin for best results.
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • garlic3 cloves garlic - minced
  • heap of peanuts1 cup peanuts - roasted, unsalted, ground to a smooth paste
  • ground cumin1 tsp cumin
  • bowl of fresh chicken broth6 cups chicken stock - preferably homemade
  • Fresh Ripe Lime2 tbsp lime juice - freshly squeezed
  • big bunch of fresh green cilantro isolated1 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

For a creamier soup, add a splash of coconut milk during the simmering stage. Vegans can substitute minced lamb with jackfruit for an unexpected twist.

Nutrition

Calories: 665kcalCarbohydrates: 12gProtein: 34gFat: 55gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gCholesterol: 98mgSodium: 1543mgPotassium: 702mgFiber: 4gSugar: 3gVitamin A: 153IUVitamin C: 6mgCalcium: 88mgIron: 4mg
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