Iraqi Cabbage & Lamb Soup
Soups don’t have to be boring! This soup is bursting with peppery flavour and is full of texture. Absolutely delicious!
Servings Prep Time
6 10 minutes
Cook Time
3 hours
Servings Prep Time
6 10 minutes
Cook Time
3 hours
  • 1tbsp ghee
  • 1medium onion, chopped finely
  • 500grams lamb, bone in
  • 1 bay leaf
  • 1tsp coriander seeds
  • 1tsp cumin seeds
  • 1tsp black pepper corns
  • 1.5tsp pepper
  • 1 bayleaf (tez patta)
  • 1tsp paprikafor colour, highly recommended
  • 1tsp coriander powder
  • 0.5tsp saltor to taste
  • 1tin tomatoes
  • 400grams cabbage
  • 0.5cup split pea lentils (channa daal), soaked for a few hours
  1. Heat the ghee in a pot and add the chopped onion, lamb pieces, cumin seeds, coriander seeds, pepper corns and bayleaf.
  2. Saute on high heat till the lamb begins to brown and form a crust, as shown in the picture below, about ten minutes
  3. Add the spices and enough water to cover everything. Cover and cook on low heat for 45 minutes
  4. Meanwhile, wash and chop the cabbage…
  5. …And blend the tinned tomatoes till smooth
  6. Once the 45 minutes are up, add the cabbage, tomatoes and split peas and continue to cook on low for 1.5-2 hours, till the lentils are cooked and the lamb is tender and falling off the bone.
  7. You delicious soup is ready! Have on its own, with bread or over rice!

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