Soup base

Lamb on the bone slow cooked in water infused with cardamom, onion and seasoned with salt and peppercorns

This recipe is the first step towards making most but not all Sudanese soup. Once this base is prepared, follow your prefered recipe and build onto this base as instructed.

Soup base

Lamb on the bone slow cooked in water infused with cardamom, onion and seasoned with salt and peppercorns

This recipe is the first step towards making most but not all Sudanese soup. Once this base is prepared, follow your prefered recipe and build onto this base as instructed.

Ingredients

Directions

  1. Rinse the lamb in water and trim of any excess fat then add to a large pot. Add boiling water until covering the meat by a couple of inches. Place on a medium heat and bring to a gentle boil for 3-5mins.
  2. Remove the creamy froth that forms with a large spoon or ladle. This is waste from the meat and must be discarded.
  3. Add a whole white onion, cardamom pods and season with salt and peppercorns
  4. Reduce the heat to a gentle simmer, place a cover on the pot and leave until the meat has cooked. It may take approximately 45min – 1 hour for the stock solution to form
  5. Sieve the final stock but return the meat to the stock and add the relevant ingredients for the type of soup desired, variations mentioned below.

Optional

  • 1 cinnamon stick added to the stock
  • 1-3 bay leaves added to the stock
  • 1 stock cube added to the stock
  • Red onion can be used instead of the yellow variety
  • 1 chopped leek used instead of whole onion
  • Garlic, whole or crushed in the stock. Usually added after the stock solution formed for a fresher taste.

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