Lamb and Chargrilled Bell Pepper Soup Recipe

Ingredients Of Lamb And Chargrilled Bell Pepper Soup

• 750 gms lamb bones (preferably shank and shoulder)
• 150 gms onions
• 150 gms celery
• 25 gms ginger
• 25 gms garlic
• 40 gms carrot
• 3 nos chargrilled red/yellow/green bell peppers (quartered)
• 60 gms whole spices mix (black pepper, cinnamon, cardamom, clove, bay leaf)
• 20 gms salt
• 1 litre water (warm)
• 60 ml oil (sunflower or olive

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.