| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
2bl |
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, peeled and chopped |
| 1 |
|
Clove garlic, peeled and |
|
|
crushed |
| 1 |
T |
Light oil or butter, up to 2 |
| 2 |
t |
Curry powder |
| 1 |
t |
Ground cumin |
| 4 |
|
Lamb shanks, ask butcher to |
|
|
remove large |
|
|
knuckle and to saw |
|
|
the shanks into |
|
|
halves |
| 2 |
|
Carrots, peeled and diced |
| 1 |
|
Parsnip, peeled and diced |
| 2 |
|
Sticks celery, chopped |
|
|
A small piece bay leaf |
| 1 |
|
Cinnamon stick |
| 2 1/2 |
|
Water, 10 cups |
| 1 |
c |
Brown lentils |
| 1 |
|
425 g can peeled tomatoes |
INSTRUCTIONS
Put onions, garlic and oil or butter into a big saucepan and cook over
a very low heat for five minutes or so or until soft and glossy. Add
the curry powder and cumin and cook for a minute or so longer. Push to
one side of the pot then add the lamb shanks and let them brown
lightly. Add the diced vegetables, bay leaf, cinnamon stick and water,
plus 1/2 level teaspoon salt (or more to taste). Cover loosely and
simmer for one hour. Add lentils, canned tomatoes (including all the
juice from the can) and continue to cook until lentils are soft but
not broken, about 45 minutes. Add an extra cup or two of water if you
think it is necessary. Remove shanks and chop meat, then return meat
to the broth. Season with a generous quantity of freshly milled black
pepper. Discard cinnamon stick and bay leaf. Serve this hearty soup in
big shallow soup dishes and scatter over plenty of chopped fresh
parsley. Converted by MC_Buster. Per serving: 390 Calories (kcal); 3g
Total Fat; (5% calories from fat); 9g Protein; 92g Carbohydrate; 0mg
Cholesterol; 234mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean
Meat; 7 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted
by MM_Buster v2.0n.
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