Peruvian Lamb Soup

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

• Calories: 113 Calories

Ingredients

• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 onion, quartered
• 4 cloves garlic
• 3 stalks celery, chopped
• 2 quarts water
• 1 cube chicken bouillon
• 3 carrots, sliced
• 1 pound lean lamb bones, neck or shank
• 1 bunch fresh cilantro
• 1 cup red bell pepper
• 1 cup dark beer
• 1 cup shredded banana squash
• 1 large cubed potatoes

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.

Step 4

Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.