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Categories:
water neck fresh cilantro red bell pepper onion garlic olive oil dark beer carrots stalks celery banana squash potatoes chicken bouillon salt
Viewed: 56 - Published at: a year agoIngredients
- 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
Method
- 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.
