PERUVIAN LAMB SOUP

Peruvian Lamb Soup image

Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca.

Provided by Kathleen Volner

Categories Soups, Stews and Chili Recipes Stews

Yield 8

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 16.7 g, Cholesterol 0.1 mg, Fat 3.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 1061.9 mg, Sugar 3.8 g