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Soup

Lamb Quantee

A Nepali soup of mixed sprouted beans cooked with lamb, spices, tomatoes, yogurt and broth.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Lamb and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 626 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Sprout the beans

  1. In a large bowl with water, soak the beans overnight.

  2. Drain the water and wash the beans.

  3. Cover the bowl and set it in a warm place to allow sprouting.

  4. Allow about 2-3 days for sprouting, depending on the desired length of sprouts.

Make the soup

  1. In a large bowl, combine the lamb, salt, and pepper with 1 tablespoon of mustard oil.

  2. In a sauce pan, heat 2 tablespoons of oil.

  3. Fry the jwanu, fennel seeds, and mustard seeds until light brown.

  4. Add the lamb mixture and brown well.

  5. Add 3 cups of sprouted beans and fry for 2 minutes under medium heat.

  6. Add the chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Stir well to coat the meat and sprouted beans, for about 2 minutes.

  7. Add the tomatoes, broth, and yogurt to the bean mixture.

  8. Bring to a boil and let simmer over low heat until the meat and sprouts are tender and the desired consistency is achieved.

Serve

  1. Garnish with chopped green onions.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lamb + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Beans + green beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together36 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Beans + kidney beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together364 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Kidney beans + green beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Beans + chickpeatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together229 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sprouted beans
Provide the main body and bulk of the soup, becoming tender during simmering.
Lamb
Adds rich meaty flavour and body as it browns and then becomes tender.
Yogurt
Adds tang and creaminess to the broth, mellowing the spices.
Tomatoes
Add acidity and body to the broth as they cook down.
Mustard seeds
Bloom in hot oil to release a sharp, nutty aroma that flavours the base.

The step that matters

Browning the lamb. Searing the meat until well browned builds deep savoury flavour through the Maillard reaction. Crowding the pan or stirring too early causes steaming instead, leaving the meat grey and bland.

Flavor stand-ins for the mung bean

How well each one fits the dish's main ingredients (beans, kidney beans, chickpea, green beans, lamb, chicken, lovage):

  1. Lima beansbetter flavor fit
  2. Peasbetter flavor fit
  3. Sesamebetter flavor fit
  4. Mung beanthe original

Fit is the average pairing score against beans, kidney beans, chickpea, green beans, lamb, chicken, lovage. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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