Difference between revisions of "Yellow Soup"
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Place the leg of [[Lamb]], cardamoms, [[Chickpeas]] and [[rice]] in a large stockpot. Cover with enough [[water]]. Boil until aromatic. Remove [[Lamb]] and cut into bite sized pieces. Return [[Lamb]] to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl. | Place the leg of [[Lamb]], cardamoms, [[Chickpeas]] and [[rice]] in a large stockpot. Cover with enough [[water]]. Boil until aromatic. Remove [[Lamb]] and cut into bite sized pieces. Return [[Lamb]] to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl. | ||
| − | [[Category:Mongolian | + | [[Category:Mongolian cuisine]] |
| − | [[Category:Mongolian | + | [[Category:Mongolian cuisine]] |
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[[Category:Rice vinegar Recipes]] | [[Category:Rice vinegar Recipes]] | ||
[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
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Latest revision as of 18:03, 26 June 2012
Ingredients
- 1 leg of Lamb
- 5 tsako cardamoms
- 2 cans Chickpeas
- 2 lbs rice
- 1 tsp saffron
- 3 tsp turmeric
- 5 tsp ground ginger (fresh is best)
- coriander leaves
- salt and rice wine vinegar to taste
Procedures
Place the leg of Lamb, cardamoms, Chickpeas and rice in a large stockpot. Cover with enough water. Boil until aromatic. Remove Lamb and cut into bite sized pieces. Return Lamb to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl.
