| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Dutch | Lamb, North afric, Vegetables, Meats | 2 | Servings |
INGREDIENTS
| 250 | g | Mutton |
| 50 | g | Split peas |
| 50 | g | Lentils |
| 50 | g | Chick Peas |
| 50 | g | White beans |
| 60 | g | Oil |
| 2 | l | Water |
| 1 | Egg | |
| 1 | Good handful Parsley | |
| 1 | Good handful Celery leaves | |
| 1 | Dood handful Cilantro leaves | |
| 1 | Lemon | |
| 15 | g | Flour |
| Salt & pepper |
INSTRUCTIONS
Preparation : 30 min. Cooking time abt 1 1/2 hrs Soak the dried vegetables overnight, or at least for several hours. Wash and chop the parsley, coriander (cilantro) and celery leaves. Cut the meat (if you MUST, substitute stewing beef) into 1.5 to 2 cm cubes. Put the oil into a large casserole (dutch oven), heat it and wilt the greenery, add the drained pulses and the meat cubes and cover with cold water. Bring to the boil and simmer until the meat is well tender. Pepper at the start, but only salt half way through the cooking time. When the meat is tender, beat the egg, and beat in the flour and the lemon juice. Tip, stirring, into the soup and bring back to the boil, simmer a moment, then serve. Personal observations (DC) I have written here the recipe I use as a basis whenever I make this soup "as it comes". To the pulses shown, I have also added others, such as red kidney beans, and I add extra freshly chopped coriander to give additional savour. If I use bone-in lamb, I remove them before cubing the meat, then cut them up and cook them in the soup, removing before serving. Furthermore, I don't bother to soak the lentils or split peas. "My" version makes a very sustaining dish, which will make an excellent main dish when accompanied by some bread and a mixed green salad. What's more, this isn't a dish which burns tongue or palate. Recipe Denis Clement, MarYol BBS 2:325/3 MMed IMH c/o Georges' Home BBS 2:323/4.4
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”