It all starts with roasted lamb chops. They’re browned to perfection and then added to a stock pot to create a delicious soup.
Here’s the recipe:
- lamb chops
- 2 TBSP ground beef
- 6.5 c suzme yogurt (or any thick yogurt)
- 1 egg
- 1 c chickpeas (frozen)
- 1 white onion (diced)
- 3 TBSP sunflower oil
- 2 TBSP olive oil
- 2 tsp saffron
- salt & pepper (to taste)
Preheat the oven to 375F.
Place the lambs chops on a baking sheet and drizzle with the olive oil. Roast for 1 hour or until browned. Remove from oven and set aside.
In a large stock pot, cook the ground beef until browned. Add 1 TBSP of sunflower oil and then add the onions and cook until translucent. Then add the chickpeas.
Add the chops to the pot then add enough water to cover them (approximately 2 liters).
Season with 1 tsp of saffron, salt and pepper. Cover and simmer on medium low heat for about 30 minutes.
In another saucepan, whisk together the yogurt with 1 egg. Warm the yogurt mixture over low heat until slightly warm but not hot. Pour the yogurt into the soup and stir.
In a small frying pan, heat the remaining 2 TBSP of sunflower oil and another tsp of saffron and add it into the soup.
Serve & Enjoy!