Kale Leaf Soup with Lamb Shanks

اروي بودوارةCuisinier

Ingrédients

• 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

Mesures

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).

   Matériel requis:

   Couteau

   Planche à découper

   5 minutes
2. 2

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

   Matériel requis:

   Marmite

   5 minutes
3. 3

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

   5 minutes
4. 4

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

   30 minutes
5. 5

   Remove the cartilage and fat from the pot.

   5 minutes
6. 6

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

   5 minutes
7. 7

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

   60 minutes
8. 8

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

   5 minutes
9. 9

   Serve the dish with quartered lemon pieces.

   5 minutes
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.

    Matériel requis:

    Poêle à frire

    Cuillère en bois

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques