peruvian lamb soup

Ingredients

• Servings: 8
• 2 quarts water
• 1 pound lean lamb bones, neck or shank
• 1 bunch fresh cilantro
• 1 cup red bell pepper
• 1 onion, quartered
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 cup dark
• 3 carrots, sliced
• 3 stalks celery, chopped
• 1 cup shredded banana squash
• 1 large cubed potatoes
• 1 cube chicken bouillon
• 1 tablespoon salt

Recipe

• rinse lamb, and put in pot with water. add squash, carrots, and celery. bring to a boil, and then simmer for half an hour. do not cover.
• twist stems off cilantro bunch. put in a blender with 1 cup water. blend till liquefied. add garlic cloves, onion, red pepper, bouillon cube; chop in blender. do not liquefy. should be fairly chunky.
• stir fry cilantro mixture in olive oil till onion is translucent. add to soup pot with , and simmer for 15 minutes.
• add potatoes, and simmer for final 15 minutes, or until potatoes are tender. season to taste with salt.