Peruvian Lamb Soup
Ingredients
- 2 quarts water ⓘ
- 1 pound lean lamb bones, neck or shank ⓘ
- 1 bunch fresh cilantro
- 1 cup red bell pepper ⓘ
- 1 onion, quartered ⓘ
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 cup dark beer ⓘ
- 3 carrots, sliced ⓘ
- 3 stalks celery, chopped ⓘ
- 1 cup shredded banana squash ⓘ
- 1 large cubed potatoes ⓘ
- 1 cube chicken bouillon ⓘ
- 1 tablespoon salt ⓘ
Instructions
- Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
- Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
- Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
- Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).