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26 May 2019, Edition - 1412, Sunday

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Kitchen Corner

Lamb and Chargrilled Bell Pepper Soup Recipe


Ingredients Of Lamb And Chargrilled Bell Pepper Soup

750 gms lamb bones (preferably shank and shoulder)
150 gms onions
150 gms celery
25 gms ginger
25 gms garlic
40 gms carrot
3 nos chargrilled red/yellow/green bell peppers (quartered)
60 gms whole spices mix (black pepper, cinnamon, cardamom, clove, bay leaf)
20 gms salt
1 litre water (warm)
60 ml oil (sunflower or olive

How to Make Lamb and Chargrilled Bell Pepper Soup

1.Add the oil in a stock pot and sauté the onion, ginger and garlic, over medium heat for a few minutes.

2.Add the whole spices, celery and carrots and chargrilled bell peppers along with the lamb bones. Increase the heat and stir for a while till the bones are browned.

3.Now add the salt, stir thoroughly and pour in the warm water gradually.

4.Simmer the contents for an hour over low heat.

5.Strain through a `muslin’ cloth check the seasoning and serve in bowls garnished with some reserved dices of chargrilled pepper and lamb.

Key Ingredients: lamb bones (preferably shank and shoulder), onions, celery, ginger, garlic, carrot, chargrilled red/yellow/green bell peppers (quartered), whole spices mix (black pepper, cinnamon, cardamom, clove, bay leaf), salt, water (warm), oil (sunflower or olive

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