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Meat and Vegetable Soup
By : Method
- Put meat, beans and bay leaves into a pot with 2 1/2 pints water.
- Cook, covered on a low heat for 2 hours.
- Add the potatoes, onions, tomatoes, limes and salt and pepper.
- Cook until vegetables are tender. Strain.
- Puree meat and vegetables in a blender and add the cinnamon.
- Adjust the seasoning.
- Cook the 10 small potatoes separately.
- Serve, one in each plate of soup, accompanied by the pureed meat and vegetables served on a side plate, with toasted bread.
Ingredients:
2 1/2 - leg of lamb, diced
6 oz - fresh broad beans
6 oz - chick peas, soaked overnight or canned
4 - bay leaves
2 - large potatoes, diced
2 - onions, finely chopped
1 lb - tomatoes, skinned
2 - limes
salt and pepper
pinch - cinnamon
10 - small potatoes
2 1/2 - leg of lamb, diced
6 oz - fresh broad beans
6 oz - chick peas, soaked overnight or canned
4 - bay leaves
2 - large potatoes, diced
2 - onions, finely chopped
1 lb - tomatoes, skinned
2 - limes
salt and pepper
pinch - cinnamon
10 - small potatoes
RECIPES BY REHANA KHAMBATY
