- 300 g lamb shoulder, cubed, marinated with Arabian spices
- 100 ml Malaysian Palm Oil
- 80 g red onions, blended
- 100 g garlic, blended
- 100 g fresh tomatoes
- 100 g tomato paste
- 500 ml vegetable stock
- 100 g Greek yogurt
- 10 mint leaves, chopped
- 1 lemon (juice and zest)
In a hot pot, sear lamb using Malaysian Palm Oil until light brown.
Add in red onions and garlic. Sauté and cook until caramelised.
Add fresh tomatoes, tomato paste and vegetable stock. Slowly boil the soup. Skim away the froth that rises to the top.
Season the broth to taste. Add in Greek yogurt.
When lamb is tender, add chopped mint, lemon juice and lemon zest. Serve.