Lamb and Vegetable Soup
By Sue Lau | Palatable Pastime
It’s time once again to share and swap recipes with my blogging friends for #SoupSwappers, who meet once a month to post their favorite soup recipes. This month’s theme is about “Quick Weeknight Soups”. And while my soup isn’t uber short, it does clock in at 45 minutes, which for a soup such as this is wonderful, as it would usually take much longer.
The idea for this actually came about when I pulled a pack of mismatched lamb from my freezer, which had been part of a larger purchase from a halal market with a great price on lamb. But at home, breaking it up to freeze in smaller packages, I noticed it was mixed pieces, from chops to shank and some ribs involved. I matched most of those in same-piece packages, but this was the odds and ends and extras. Which is fine as it all cooks up together nicely in this. You could also use lamb shoulder in this (with bone) or also, if you have boneless lamb, that works too. It all cooks up very tender.
The concept revolves around one of my favorite dishes, which is a stew really, the Persian Khoreshe Bademjan, which is a lamb or beef stew/sauce to be served with rice. I added some extra vegetables to this (I love cooked carrot!) and made it a little bit thinner. But I still served it with a scoop of rice that you can easily cook up in a small rice steamer or on the stove top.
If you don’t have a pressure cooker, you can still do this in a slow cooker, just takes longer. Likewise, it can also be cooked on the stove, or covered and braised in the oven. Just cook those until they are tender.
As always, I hope you enjoy. Join me tomorrow for another soup I have on hand: Roasted Cauliflower and Vegetable Soup for a #SundaySupper lineup of cauliflower recipes. I had hoped to do Cauliflower Manchurian, but that will have to wait as I haven’t felt very well this week and have gone instead with another cauliflower recipe already made and ready to go.
Lamb and Vegetable Soup
Note: Allow extra time for cooker to drop pressure after cooking for safe opening.
- 1-1/2 pounds lamb shank or lamb chops
- 16-18 ounces eggplant
- 14 ounces onion
- 10 ounces carrot
- 2 teaspoons chopped garlic
- 3 tablespoons oil
- 1 teaspoon cinnamon
- 2 (16 ounce) cans diced tomatoes
- 2 cups water
- 2 tablespoons lemon juice
- Brown in lamb, eggplant, carrot, onion and garlic in oil in the instant pot or skillet if you don’t have the brown setting in your pressure cooker.
- Add the cinnamon, tomatoes, water and lemon juice.
- Cook 45 minutes, pressurized on the stew setting, following the directions for your pressure cooker or Instant Pot.
- Serve with rice.
From the kitchen of palatablepastime.com
Quick Weeknight Soups
Hosted by Amy of Amy’s Cooking Adventures
Be sure to check out the other Soup Saturday Swappers Bloggers this month!
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