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Ingredientes
- 2 x Onions, peeled and minced
- 1 x Clove garlic, peeled and crushed
- 1 Tbsp. Light oil or possibly butter, up to 2
- 2 tsp Curry pwdr
- 1 tsp Grnd cumin
- 4 x Lamb shanks, (ask butcher to remove large knuckle and to saw the shanks into halves)
- 2 lrg Carrots, peeled and diced
- 1 lrg Parsnip, peeled and diced
- 2 stk celery, minced A small piece bay leaf
- 1 x Cinnamon stick
- 2 1/2 lt Water, (10 c.)
- 1 c. Brown lentils
- 1 x 425 g can peeled tomatoes
Direcciones
- Put onions, garlic and oil or possibly butter into a big saucepan and cook over a very low heat for five min or possibly so or possibly till soft and glossy. Add in the curry pwdr and cumin and cook for a minute or possibly so longer. Push to one side of the pot then add in the lamb shanks and let them brown lightly. Add in the diced vegetables, bay leaf, cinnamon stick and water, plus 1/2 level tsp. salt (or possibly more to taste). Cover loosely and simmer for one hour.
- Add in lentils, canned tomatoes (including all the juice from the can) and continue to cook till lentils are soft but not broken, about 45 min.
- Add in an extra c. or possibly 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. Throw away cinnamon stick and bay leaf.
- Serve this hearty soup in big shallow soup dishes and scatter over plenty of minced fresh parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3536g | |
| Calories 1038 | |
| Calories from Fat 157 | 15% |
| Total Fat 17.85g | 22% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 879mg | 37% |
| Potassium 3627mg | 104% |
| Total Carbs 169.36g | 45% |
| Dietary Fiber 72.5g | 242% |
| Sugars 29.97g | 20% |
| Protein 57.76g | 92% |
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