Ghanaian Lamb Soup

Ingredients

• 500 g Lamb meat (cut into 2-3 cm pieces, well rinsed)
• 1.5 unité Onion (peeled and coarsely chopped)
• 3 unité African chilies (whole, spicy, adjust to taste)
• 5 gousse Garlic (peeled and crushed)
• 60 g Fresh ginger (peeled and grated)
• 1 boîte (400 g) Canned peeled tomatoes (drained)
• 2 cuillères à soupe Tomato paste (thick puree)
• 1 cube Lamb broth (or 1 small can of liquid broth)
• 1 cube Maggi cube (or other stock cube) (to enhance flavor)
• 1 cuillère à soupe Salt (fine salt)
• 2.05 litre Water (hot or cold water, adjust to desired consistency)

Instructions

1. Preparing the ingredients

   Rinse the lamb meat under cold water, then cut into 2‑3 cm pieces. Slice the onion, chop the garlic, grate the ginger and set aside the whole chilies.

   Time: PT15M

2. Sauté the meat with aromatics

   In the pot, add the salt, the onion (1 ½ unit), the 3 chilies, the tomato paste, the Maggi cube and the lamb broth. Stir, cover and bring to a boil for 7‑10 minutes, then simmer for an additional 5 minutes.

   Time: PT12M

   Temperature: Feu moyen

3. Remove the onions and chilies

   Using a slotted spoon, remove the onion pieces and chilies from the pot and set aside for blending.

   Time: PT2M

4. Blend the tomatoes and aromatics

   In an immersion blender, place the canned peeled tomatoes, the grated ginger, the remaining onion, the reserved chilies, the tomato paste and add 2 cups (≈ 350 ml each) of water. Blend for 40‑50 seconds until a smooth purée forms.

   Time: PT5M

5. Pass through a sieve

   Pour the blended mixture into a sieve placed over a bowl and press with the back of a spoon to remove fibrous pieces, yielding a light soup.

   Time: PT3M

6. Incorporate the mixture into the meat

   Return the strained purée to the pot with the meat, add 1 cup (≈ 350 ml) of additional water and gently stir over low heat.

   Time: PT5M

   Temperature: Feu doux

7. Final cooking

   Simmer for 2 minutes, then add 1 liter of water, cover and cook over medium heat for 15 minutes.

   Time: PT17M

   Temperature: Feu moyen

8. Final seasoning and finishing

   Taste and add salt or a second Maggi cube if needed. Bring to a boil uncovered until a thin layer of oil appears on the surface (about 5 minutes).

   Time: PT5M

   Temperature: Feu moyen‑vif

9. Serving

   Serve the soup hot, accompanied by fufu, fried plantain or sautéed okra according to your preference.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

20 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Lamb meat: veal, beef (braising meat)
• Instead of Onion: shallot
• Instead of African chilies: Scotch bonnet pepper, habanero pepper
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Canned peeled tomatoes: fresh crushed tomatoes (400 g)
• Instead of Tomato paste: homemade tomato purée
• Instead of Lamb broth: beef broth, vegetable broth
• Instead of Maggi cube (or other stock cube): chicken stock cube
• Instead of Salt: sea salt

Equipment Needed

• Pot (or saucepan) with lid
• Chef's knife
• Cutting board
• Immersion blender
• Sieve or fine strainer
• Wooden spoon
• Measuring cups or spoons (optional)

Critical Steps — Do Not Skip

• Sauté the meat with aromatics
• Pass the mixture through a sieve
• Final cooking (adding water and simmering)
• Final seasoning and formation of the oil layer

Chef Tips from the Video

• Using fresh ginger gives an incomparable aromatic depth.
• If you don't have African chilies, Scotch bonnet peppers provide similar heat.
• For a richer version, add a tablespoon of palm oil at the finishing stage.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the lamb broth and tomato mixture the day before and keep refrigerated.
• The soup reheats very well; add a little water if it thickens too much after storage.