Description
Fragrant, rich, nutritious soup.
Ingredients
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Lamb
1 kg
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Chickpeas
0.5 cup
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Pepper
2 piece
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Onion
1 piece
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Garlic
1 tooth
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Carrots
1 piece
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Tomato
2 piece
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Vegetable oil
4 Tbsp
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Thyme
1 piece
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Coriander
0.5 tsp
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Zira
-
Salt
-
Black pepper
-
Bay leaf
1 piece
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Red onion
1 piece
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Cilantro
-
Chili
Cooking
1. The chickpeas soak overnight, then drain, cover and cook until tender. Mutton wash, dry, cover with water. Bring to boil, remove the foam and cook until tender.
2. Onion, garlic and carrots to clean. Wash vegetables. onions and garlic cut into cubes, carrots grate on a grater.
3. With tomato remove the peel and cut into cubes. Do peppers remove seeds and cut into arbitrarily. In skillet, heat oil, put onion and garlic, thyme, coriander, cumin and fry until transparent.
4. Then add the carrots and fry. Remove the thyme, add the tomatoes and saute for 5-7 minutes. Remove from the heat.
5. Prepared meat removed from the bones and return to pot. In a saucepan with meat, add the chickpeas, bell pepper and cook for 2-3 minutes
6. Then add the browned vegetables, bring to boil, add salt and pepper to taste. Then 5 minutes, add the Bay leaf and remove from heat.
7. Yalta onion cut into feathers, hot pepper rings. In the plate with soup to put a little onion, hot pepper to taste and cilantro leaves. Bon appetit!
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