Gujarati-Style Creamy Almond & Lamb Soup

1. Blend Garlic and Ginger

Begin by blending the garlic and ginger with ¼ cup of water until they form a smooth paste. This paste will be the aromatic foundation of your soup.

2. Combine Ingredients and Simmer

In a large pot, combine the lamb pieces, finely chopped onion, the garlic-ginger paste, beef broth, salt, and bay leaf. Bring this mixture to a gentle simmer and let it cook for about 1.5 hours. The slow simmering will tenderize the lamb and allow the flavors to meld beautifully. You'll know it's ready when the meat becomes tender and a rich aroma fills your kitchen.

3. Soak Almonds in Milk

While the soup is simmering, soak the almonds in milk. This will soften them and make them easier to blend later on.

4. Dry-Roast the Flour

Next, take a small, heavy-bottomed skillet and dry-roast the whole-wheat flour over medium heat. Stir constantly for about 3 minutes until the flour turns 2–3 shades darker, which will add a nutty flavor to your soup.

5. Mix Soup Liquid with Roasted Flour

Once the soup has simmered and the lamb is tender, remove a cup of the soup liquid and mix it with the roasted flour in a medium-sized bowl. This step is crucial as it prevents lumps and helps to thicken the soup. Pour this smooth mixture back into the pot and stir well.

6. Blend Almonds and Milk

Blend the soaked almonds and milk into a smooth paste and add it to the soup, stirring to combine. Taste the soup and, if you like a bit of heat, add the cayenne pepper.

7. Heat Oil and Add Cumin Seeds

Finally, heat the vegetable oil in a small skillet, add the cumin seeds, and let them pop. This will release their flavor. Pour the hot oil and cumin seeds into the soup, giving it a final stir.

8. Serve Soup

Serve the soup hot, with or without the meat pieces, and don't forget to remove the bay leaf. Garnish with freshly chopped mint leaves and serve with lemon wedges on the side for a fresh, zesty finish.