LAMB,
EGGPLANT & GREEN-BEAN SOUP
BOZBASHY
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- 1 pound lamb shank or shoulder chops, cut
into
2-inch pieces, bone
included
- 8 cups water
- 1 tbsp corn oil
- 3 medium onions, chopped
(1½ cups)
- 1pound eggplants (2),
cut into 1-inch cubes
- ½ pound green beans,
cut into 1-inch pieces
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- 2 medium sweet red
peppers, seeded cut
into 1-inch cubes
- 1 cup chopped peeled tomatoes, or
equal
amount canned
- ¼ cup chopped fresh coriander
- 3 garlic cloves,
put through a press
- 1 tsp salt, or to taste
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- Put the lamb and water in a pan, bring to
a boil, cook for 3 minutes, and remove the foam. Reduce heat to low and
cook, covered, for about 30 minutes or until the lamb is tender but
firm. Remove lamb pieces with a slotted spoon and strain the soup.
- Heat the oil in a skillet and brown the
lamb over moderate heat for 3 minutes. Set aside.
- Bring the lamb broth to a boil over
moderate heat. Add the onions, eggplants, green beans, red peppers and
tomatoes and cook, covered, for 15 minutes. Add the lamb, coriander,
garlic and salt and cook for 10 minutes more.
Serve hot. Serves 8
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ENJOY!
Source:
Sephardic Cooking by Copeland Marks
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