Ingredients
For the Soup:
1 lb (450 g) lamb (shoulder or shank), cut into large pieces
1 large sized onion, finely chopped
3 cloves garlic, minced
2 medium-sized carrots, sliced
1 medium-sized potato, diced (optional)
1/2 cup lentils or split peas, rinsed
6 cups water
1 teaspoon turmeric-5g
1/2 teaspoon ground cinnamon-2.5g
1/2 teaspoon ground cumin-2.5g
1/4 teaspoon ground cardamom-1.2g
Salt and black pepper, to taste
Herbs and Garnish:
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (or 1 teaspoon dried mint)
Juice of 1 lemon or lime
Fried onions and fresh herbs for garnish
Instructions
1. Prepare the Lamb
In a large pot, heat 2 tablespoons of oil over medium heat. Add the lamb pieces and sear on all sides until browned. Remove and set aside.
2. Cook the Aromatics
In the same pot, add the chopped onion and sauté until golden brown. Stir in the minced garlic, turmeric, cumin, cinnamon, and cardamom. Cook for 1–2 minutes until fragrant.
3. Simmer the Soup
Return the seared lamb to the pot and add the water. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, skimming off any foam that forms on the surface.
4. Add the Lentils and Vegetables
Stir in the lentils, carrots, and potato (if using). Add the black tea seasoning to the pot and stir gently. Cover and simmer for another 30 minutes, or until the lentils and vegetables are tender and the lamb is cooked through.
5. Finish with Herbs and Lemon
Stir in the fresh parsley and mint during the last 5 minutes of cooking. Adjust the seasoning with salt, black pepper, and lemon or lime juice to taste.
6. Garnish and Serve
Garnish with fried onions and additional fresh herbs. Serve hot with flatbread or steamed rice on the side. Enjoy this delightful tea-flavored Iranian lamb soup, a perfect blend of hearty ingredients and aromatic spices!