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onion olive oil turmeric yellow split peas ground lamb onion chopped spinach rice flour lemons salt garlic mint eggs
Viewed: 52 - Published at: 3 years agoIngredients
- 1 large onion, chopped
- 3 tablespoons olive oil
- 1 tablespoon turmeric
- 1/2 cup yellow split peas
- 1/2 lb ground lamb
- 1 medium onion, grated
- 6 cups chopped spinach
- 1/2 cup rice flour
- 2 lemons, juice of
- salt and pepper
- 2 garlic cloves, minced
- 2 tablespoons chopped of fresh mint
- 4 eggs, beaten
Method
- In a large pan, saute the chopped onion in 2 Tbs oil until golden.
- Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
- Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
- Add meatballs to the pan and simmer 10 minutes.
- Add the spinach, cover and simmer 20 more minutes.
- Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
- Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
- Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
- Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
- Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
