Ingredients Of Lamb And Chargrilled Bell Pepper Soup

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.

1.Peel off the skin from the tapiocas, cut into cubes, wash under running water.
2.Boil the tapiocas along with water and little salt until it turns tender and well cooked.
3.Drain the water and keep aside.
4.In a blender, grind the mentioned "to grind ingredients" to a coarse paste.
5.In a large saucepan, add the cooked tapiocas and the ground paste.
6.Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well.
7.If you want you could slightly mash the tapiocas using a wooden spoon.
8.Remove from the heat and keep aside covered.
9.Heat a small pan over medium heat, add oil.
10.When the oil gets hot, add mustard seeds and let it splutter.
11.Add the chopped small onions and saute for a few minutes.
12.Add dry red chilies and curry leaves, saute till onions have turned brown.
13.Pour this tempering onto the cooked tapioca.
14.Keep the tapioca covered for sometime so that the flavors from the tempering will get into the dish.
15.Serve warm along with your favorite fish curry.

1.Cut the broccoli in to small florets and steam for about 6 – 8 minutes until tender.
2.Place the steamed broccoli, veg. stock, 40 grams of almonds, skimmed milk in a blender and process until smooth.
3.Season with salt and pepper.
4.Pour the mixture in a pan and heat gently, serve in bowls garnished with remaining toasted almond powder.

Prepare the dressing:
1.Mix all the ingredients for the dressing in a small bowl and set aside.
Prepare the papaya:
1.Slice off the ends of the green papaya. Using a vegetable peeler, peel the outer skin. Slice off a layer of the papaya, creating green papaya shreds.
2.Toss the salad in a large bowl, mix the green papaya, carrots, cucumber, mint and peanuts.
3.Pour in the dressing that’s been marinating and toss to coat the vegetables with the dressing. Serve immediately.