Peruvian Lamb Soup

Name: Peruvian Lamb Soup
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

14 ingredients

4 steps

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

Directions

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.
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.
3

Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
4

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