Description
Fans of lamb serves this soup, with flavors of the East. And opposers suggest You try it, maybe Your tastes will change. I really like the way of cooking soup in which meat is first roasted, then boiled. Help yourself and You.
Ingredients
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Lamb
1 kg
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Chickpeas
150 g
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Peas
200 g
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Daikon
200 g
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Onion
1 piece
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Carrots
1 piece
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Salt
-
Zira
1 tsp
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Coriander
0.5 tsp
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Greens
-
Vegetable oil
0.5 Tbsp
Cooking
To cook the meat, thoroughly wash and dry.
In a pot heat vegetable oil and put the pieces of meat. Fry both sides for 3-5 minutes, to the beautiful glow.
Onion cut into large chunks, carrot rings. Add in a cauldron and fry.
Pour boiling water, submerging the meat. Cook for 1 to 1.5 hours, depending on meat quality. Salt.
To cook both peas and daikon radish. Notice, chickpeas convenient to cook in advance and store in a frost, in the husk. Before use, pour cold water, remove and drain on a sieve.
Then a leak 0.5 l broth, cool it and to remove to other dishes for 1-3 days. In a large kettle pour boiling water up to 2.5 l..
Pour the peas, cook 15 minutes. Then spread the cubes of daikon. Cook for 5 minutes.
Meat to get, to split into pieces convenient for eating. Put in the soup along with the chickpeas. Cook until tender peas.
Season the soup with ground coriander and cumin, add the greens. Bring to boil and remove from heat.
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