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Chunky lamb soup
Ingredients
String beans - 50 gms
Lamb - 100 gms
Black pepper corns - 5 gms
Salt - to taste
Olive oil - 1 ˝ tsp
Onion (chopped) - 1
Garlic (chopped) - 2
Potatoes, carrots (cut into 1/2 inch cubes) - 50 gms
Water - 1/2 litres
Diced tomatoes in juice - 250 gms
Thin cabbage leaves - 50 gms
Green beans (trimmed and cut into 1/2 inch pieces) - 50 gms
Method
1. Soak beans overnight and cook till tender. Cook potatoes separately.
For lamb stock
1. Add pepper powder and salt to lamb pieces. Heat oil in a pot and add the lamb pieces. Remove and drain.
2. Sauté onion in oil. Add garlic and sauté.
3. Add meat, carrots and the stock. Season with salt and simmer until meat is tender.
4. Add boiled potato cubes and tomatoes. Simmer for 15 minutes. Add cabbage, beans and simmer until tender. Serve hot.
(The writer is HoD, Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.
AJEET KUMAR LAL MOHAN
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