Minced Lamb and Peanut Encebollado Soup: Bold, Creamy, Unforgettable

You want flavor that punches like a heavyweight but comforts like a Sunday hug? This soup does both.

Minced lamb brings depth, peanuts add velvet richness, and sharp onion-lime salsa (encebollado) cuts through like a pro. It’s the kind of bowl that makes guests go quiet for three bites—then ask for seconds.

No fancy gear, no fuss, just a smart combo of textures and acid that tastes like you spent all day. Spoiler: you didn’t.

The Magic in This Recipe

This is fusion done right: the soul of Ecuador’s beloved encebollado onion-lime relish meets North African-leaning lamb spice and West African-style peanut body.

The result? A creamy, tangy, slightly spicy soup that eats like a meal and feels restaurant-worthy.

The onions are marinated in lime to get sweet, crisp, and bright; the lamb is browned for savory depth; the peanut base ties it all together like a culinary power broker. Finish with fresh herbs and a pop of chili oil, and you’ve got a showstopper.

Servings, Prep time, Cooking time, Calories

Servings: 6 bowls
Prep Time: 20 minutes
Cooking Time: 35 minutes
Approx.
Calories: 520 per serving

Ingredients Breakdown

Minced lamb: 500 g (about 1.1 lb), preferably 85–90% lean
Yellow onions: 2 large, thinly sliced (for encebollado)
Lime juice: 1/3 cup fresh, plus wedges for serving
Red wine vinegar: 1 tbsp (optional, for extra zing)
Kosher salt: 2 tsp, divided (adjust to taste)
Ground cumin: 1.5 tsp
Smoked paprika: 1 tsp
Coriander powder: 1 tsp
Garlic: 4 cloves, minced
Fresh ginger: 1 tbsp, finely grated
Tomato paste: 2 tbsp
Chicken or vegetable stock: 5 cups
Creamy peanut butter: 1/2 cup (unsweetened, natural is best)
Potatoes: 2 medium, peeled and diced small
Bay leaf: 1
Neutral oil: 2 tbsp (avocado, canola, or grapeseed)
Chili oil or crushed red pepper: to taste
Fresh cilantro: 1/2 cup, chopped
Scallions: 2, thinly sliced
Black pepper: freshly ground, to taste

The Method – Instructions

Make the encebollado: In a bowl, toss thinly sliced onions with lime juice, vinegar (if using), 1/2 tsp salt, and a few cracks of pepper. Massage gently for 30 seconds.
Set aside to macerate while you cook; they’ll turn crisp-tender and vibrant.
Brown the lamb: Heat oil in a heavy pot over medium-high. Add minced lamb with 1/2 tsp salt.
Don’t stir for 2–3 minutes; let it sear. Break it up and cook until browned with caramelized bits, about 6–8 minutes.
Spoon off excess fat if needed, but leave some for flavor.
Build the base: Add garlic and ginger; cook 30–45 seconds until fragrant. Stir in cumin, smoked paprika, and coriander; toast 30 seconds.
Add tomato paste and cook 1–2 minutes until it darkens slightly—this unlocks the umami.
Liquids + potatoes: Pour in stock, scrape up the fond, and add potatoes and bay leaf. Bring to a simmer and cook 10–12 minutes until potatoes are just tender.
Peanut enrichment: In a small bowl, whisk peanut butter with a ladle of hot broth until smooth.
Stir this slurry into the pot. Simmer gently 5 minutes; the soup should turn silky and lightly thickened.
Season with remaining salt and black pepper.
Taste calibration: The peanut should be present but not bossy, the lamb savory, and the finish bright. If it tastes flat, add a squeeze of lime or a pinch more salt.
Want heat? Stir in chili oil or pepper flakes.
Finish and serve: Remove bay leaf.
Ladle soup into bowls. Crown each bowl with a generous nest of the limey onions, plus cilantro and scallions.
Drizzle a little chili oil. Serve with extra lime wedges.
Snap a pic. You earned it.

Preservation Guide

Fridge: Store soup (without the encebollado topping) in airtight containers up to 4 days.
Keep the marinated onions separate; they stay crisp 3–4 days.
Freezer: Freeze soup up to 2 months. Thaw overnight in the fridge and reheat gently.
Pro tip: add a splash of stock or water to loosen.
Reheat: Low and slow on the stovetop. Avoid boiling; it can split the peanut emulsion.
Stir frequently.

Health Benefits

Protein-forward: Lamb brings complete protein for muscle repair and satiety.
Healthy fats: Peanuts provide monounsaturated fats that support heart health when part of a balanced diet.
Micronutrient-rich: Onions and potatoes add fiber, potassium, and vitamin C. Garlic and ginger bring anti-inflammatory compounds—your immune system says thanks.
Balanced energy: Carbs from potatoes + fat from peanuts + protein from lamb = steady fuel.
No 3 p.m. crash, IMO.

Nutrition Stats

Per serving (estimate): 520 calories; 30 g protein; 28 g fat; 35 g carbs; 5 g fiber; 900 mg sodium. Values vary with brands and your salt hand, FYI.

Watch Out for These Traps

Overcooking the onions: The encebollado is raw-marinated, not sautéed.
Heat kills the crunch and the bright flavor.
Boiling after peanut addition: Vigorous heat can cause oil separation. Keep it at a gentle simmer.
Skipping the browning: Grey lamb equals bland soup.
Get that Maillard magic.
Underseasoning: Peanuts mute salt. Taste at the end and adjust with salt and lime to wake everything up.
Too-thick texture: If it turns stew-like, whisk in warm stock or water until it’s luxuriously sippable.

Optional Substitutions

Lamb swap: Use minced beef, turkey, or plant-based mince.
If lean, add 1 tbsp oil for browning.
Nut-free version: Sunflower seed butter works shockingly well. Tahini can pinch-hit, but reduce quantity to 1/3 cup and add an extra pinch of cumin.
Low-carb tweak: Replace potatoes with diced cauliflower or rutabaga; simmer until tender.
Spice play: Add 1/2 tsp berbere or ras el hanout for warmth.
For smokier vibes, a dash of chipotle.
Herb options: Swap cilantro for parsley or mint if you must (mint + lamb = classic).
Acid alternatives: Lemon juice works; add a tiny pinch of sugar to mimic lime’s roundness.

FAQ

Can I make this soup in a slow cooker?

Yes. Brown the lamb, aromatics, and tomato paste on the stovetop first (non-negotiable), then transfer to the slow cooker with stock, potatoes, and bay leaf.

Cook on Low 5–6 hours. Stir in the peanut slurry at the end on Warm for 10 minutes.

Top with the marinated onions when serving.

Is the soup spicy?

Base recipe is mild. Heat is optional via chili oil or flakes.

If you like sweat-on-the-brow energy, add 1 tsp chili flakes with the spices.

What’s the best peanut butter to use?

Unsweetened, natural creamy peanut butter. Sweetened spreads can tip the flavor off.

If using a thicker natural jar, loosen with warm stock before adding.

Can I make it dairy-free and gluten-free?

It’s naturally dairy-free. Use certified gluten-free stock and spices, and you’re good.

Serve with rice, yuca fries, or corn tortillas instead of bread if avoiding gluten.

How do I keep the onions from being too sharp?

Slice thin, massage with lime and salt, and let them sit at least 15 minutes. If still too pungent, rinse briefly under cold water and re-lime lightly.

Can I add greens?

Absolutely.

Stir in chopped spinach or kale in the last 2 minutes of simmering. It adds color, nutrients, and zero complaints.

End Notes

This Minced Lamb and Peanut Encebollado Soup walks the line between comfort and swagger.

It’s rich without being heavy, bright without being harsh, and fast enough for a weeknight flex. Keep the onions crisp, the lamb browned, and the peanut silky—then adjust with salt and lime until it sings.

When people ask for the recipe, just smile and say, “It’s simpler than it tastes.” Because it is.