Hearty Kazakh Lamb & Vegetable Soup Recipes with Meat | CulinaryCreationss

Ingredients

• Lamb (the star):
• 2-2.5 lbs bone-in lamb shoulder or neck, cut into 2-3 inch pieces (bone-in adds incredible flavor; boneless lamb stew meat can be used in a pinch, but bone-in is preferred)
• Vegetables:
• 2 large potatoes (about 1.5 lbs), peeled and cut into large 1.5-2 inch chunks
• 2 large carrots, peeled and cut into thick 1-inch rounds or half-moons
• 1 large yellow onion, peeled and quartered, then each quarter halved (large pieces!)
• 2 medium tomatoes, cored and quartered
• 1 large bell pepper (any color), cored, seeded, and cut into large 1-inch pieces
• Aromatics & Spices:
• 2-3 cloves garlic, smashed (optional, but adds depth)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon freshly ground black pepper (plus more for seasoning)
• 2 bay leaves
• Liquid & Seasoning:
• 1-2 tablespoons neutral oil (like vegetable or canola)
• Salt to taste (start with 1 teaspoon, adjust later)
• Fresh Herbs & Finishers:
• ½ cup fresh dill, roughly chopped (for garnish)
• ½ cup fresh parsley, roughly chopped (for garnish)
• 1 lemon, cut into wedges (optional, for serving)