Chinese lamb soup is the commonly eaten soup in China since the 18th century and nowadays it is considered a regional specialty of some provinces. It contains a mixture of ingredients such as lamb bones and other meats, mushrooms, ginger, and cinnamon.
In winter, a warm soup recipe is a healthy and comforting dish. This soup recipe helps you to stay fit through produce rich in protein, amino acids, and vitamins such as fiber, iron, and even beta carotene.
Halal lamb soup is a popular dish both year-round and in the cold winter months when it warms the body.
Halal meat products are always preserved according to strict religious guidelines, no matter what is taste and health profile. The nourishment process by using lamb allows your body to be delivered nutrients quickly and easily absorbed into the system.
At the end of each day, what's important is that you feel good, and feel nourished enough to make it through these rigorous winter months or whatever you may be going through at this moment.
Halal lamb soup is an Asian cooking dish made from the soup stock’s base ingredients, a fenugreek seed (known as accquaar), a handful of mallow flowers, thyme, and syrup, about a quarter kilo of lamb, and salt and pepper. The dish is characterized by its greenish color over the saffron, ground toasted fenugreek. The soup is usually served as part of a meal with an assortment of freshly cooked, steamed rice and bread. It has a unique taste that is described as "mellow". The soup can be eaten on its own or it can be served with egg, rice, and bread.
mallow flowers (timed), sugar, salt and pepper, ground toasted fenugreek, lamb, butter, and water.
Fenugreek seeds (accquaar) are soaked in water for about 30 minutes.
The leaves of the mallow flowers are cut into small pieces and boiled with the fenugreek for about ten minutes until fragrant.
Add a little bit of sugar, stir to dissolve the sugar, and add salt and ground toasted fenugreek.
Add a little bit of water, stir to dissolve the salt, and then add the lamb, butter, and mallow flowers.
Simmer for about five minutes or until the lamb is tender and removed from heat. Serve with rice and bread.