Kale Leaf Soup with Lamb Shanks

اروي بودوارةChef

Ingredients

• 4 lamb shanks
  4 pieces
• Kale leaves, with or without the kale
  1 bunch
• 2 lemons
  2 pieces
• 57 grams of coriander (bunch)
  57 grams
• 6 cloves of garlic, with a teaspoon of salt
  6 cloves
• Olive oil as needed
  0
• 1 large sweet potato or 2 or 1 kilogram of carrots
  1 piece
• 1 large onion
  1 piece
• 1 bunch of coriander, leaves chopped and minced
  1 bunch
• 9 cloves of garlic, with a little salt
  9 cloves

Steps

1. 1

   Rub the lamb shanks with a piece of lemon; sprinkle with salt, pepper, and spices to taste (this recipe uses cinnamon, mixed spices, and sweet pepper).

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Heat a teaspoon of olive oil in the pot and fry the shanks until browned.

   Required Tools:

   Pot

   5 min
3. 3

   Add the onion and cover the lamb shanks with water, a bay leaf, and 2 cloves of garlic.

   5 min
4. 4

   Cook on low heat until the meat falls off the bone.

   30 min
5. 5

   Remove the cartilage and fat from the pot.

   5 min
6. 6

   Bring it back to a boil and add the washed bay leaves cut into large pieces.

   5 min
7. 7

   Cook on low heat for an hour or more, adding some kale and/or chopped carrots or sweet potatoes.

   60 min
8. 8

   When cooking is finished, add 1/4 cup of the previously prepared coriander paste to the soup.

   5 min
9. 9

   Serve the dish with quartered lemon pieces.

   5 min
10. 10

    To prepare the coriander paste, heat a little olive oil in a small frying pan, add the minced garlic and chopped coriander; stir the mixture with a wooden spoon for a few seconds until fragrant. Remove from heat and save for later.

    Required Tools:

    Frying Pan

    Wooden Spoon

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags