Ingredients

• 800 g lamb shoulder
• 1 piece onion
• 2 piece carrots
• 3 piece potatoes
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 kg water
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 3 piece bay leaves
• 1 bunch fresh parsley

Instructions

1. Brown the lamb

   Cut lamb shoulder into 3cm chunks, removing excess fat. Heat olive oil in a large pot over high heat for 2 minutes until shimmering. Add lamb pieces and brown for 8-10 minutes, turning occasionally until all sides are golden brown. Do not overcrowd the pot or the meat will steam instead of browning.

2. Prepare the vegetables

   While lamb browns, dice onion into 1cm pieces, slice carrots into 1cm rounds, and cube potatoes into 2cm pieces. Keep vegetables separate as they will be added at different times. Do not cut potatoes too small or they will break apart during long cooking.

3. Sauté aromatics

   Push browned lamb to one side of the pot. Add diced onion to the empty space and cook over medium heat for 5-6 minutes until softened and lightly golden. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens and becomes fragrant. Do not let the tomato paste burn or it will taste bitter.

4. Add water and seasonings

   Pour in water gradually, scraping up any browned bits from the bottom of the pot. Add salt, black pepper, cumin, and bay leaves. Bring to a boil over high heat for 3-4 minutes until bubbling vigorously, then reduce to low heat. Do not skip scraping the bottom as those browned bits add essential flavor.

5. Simmer the soup

   Cover partially and simmer over low heat for 60-75 minutes until lamb is fork-tender and easily shreds. Skim foam occasionally during first 20 minutes. The liquid should barely bubble - vigorous boiling will make the meat tough. Do not rush this step as slow cooking is essential for tender meat.

6. Add vegetables

   Add carrots to the pot and cook for 15 minutes over low heat. Then add potatoes and continue cooking for 20-25 minutes until both vegetables are tender when pierced with a fork. Taste and adjust seasoning. Do not add vegetables too early or they will become mushy and fall apart.

7. Finish and serve

   Remove bay leaves and stir in chopped fresh parsley. Let rest for 5 minutes off heat to allow flavors to meld. Serve hot in deep bowls, ensuring each portion has plenty of meat and vegetables. Do not skip the resting time as it helps the soup reach perfect serving temperature.

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