A hearty and aromatic dish for meat lovers. Coconut milk can be replaced with 25% cream.
It is necessary
- - 700 g of lamb,
- - 2 potatoes,
- - 150 ml of coconut milk,
- - 2 tbsp. grated ginger
- - 1 hot red pepper,
- - 1 large onion,
- - 1 tsp cardamom,
- - 1 tsp carnations,
- - 100 g green peas,
- - 4 cloves of garlic,
- - Bay leaf,
- - black peppercorns,
- - salt to taste,
- - 300 ml of chicken broth,
- - a pinch of cinnamon.
Instructions
Step 1
First, you need to cut the meat into medium pieces. Put them in a bowl, add grated garlic and chopped pepper and ginger. Add 200 ml of broth, stir and set aside.
Step 2
Cut the onion into rings. Cut the potatoes into cubes.
Step 3
Heat 2 tablespoons in a thick-bottomed brazier over moderate heat. sunflower oil. Put the onion there and fry, stirring occasionally, for 5-7 minutes. Then add cardamom, peppercorns, cloves, cinnamon and bay leaves. Fry, stirring occasionally, for another 2 minutes.
Step 4
Next, you need to add the meat with the marinade. Cook it for 10 minutes over medium heat. Add potatoes. Pour broth, salt to taste and stir.
Step 5
Cover the pan with a lid, reduce heat and simmer until meat and potatoes are tender. 5 minutes before being ready, toss the peas into a saucepan and top up with coconut milk. Serve the soup with fresh bread.
