Ingredienser
- Lamb, cut into cubes (bird's head)300 grams
Tomatjuice400 grams
Grønne Linser150 grams
Kikærter150 grams- Tomato paste, dissolved in a little water2 tablespoons
- Lime, cut into quarters2 pieces
- Cilantro, finely chopped2 cups
- Parsley bunch, finely chopped1 bunch
- Onion, finely chopped1 piece
- Celery, finely chopped150 grams
Olie3 tablespoons
Kurkuma1 tablespoon
Saffran1 pinch
Spidskommen0.5 teaspoon
Vermicelli2 tablespoons
Salt1 to taste
Sort peber1 to taste
Mel2 tablespoons
Trin
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
10 minNødvendigt udstyr:
Kedel - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
10 min - 3
Add two liters of boiling water over the meat mixture, then add the lentils and chickpeas, and let the soup simmer for about 50 minutes.
50 min - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
20 min - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
10 minNødvendigt udstyr:
Blandeskål - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
5 min - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
10 min - 8
To serve, squeeze a lime over the soup.
5 min
Ernæringsfakta
Tomatjuicepr. 100gGrønne Linserpr. 100gKikærterpr. 100gOliepr. 100gKurkumapr. 100gSaffranpr. 100gSpidskommenpr. 100gVermicellipr. 100gSaltpr. 100gSort peberpr. 100gMelpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.