food Peruvian Lamb Soup recipe
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Peruvian Lamb Soup recipe
    8 servings

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.



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