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Peruvian Lamb Soup

"Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca."

Ingredients :

• 2 quarts water
• 1 pound lean lamb bones, neck or shank
• 1 bunch fresh cilantro
• 1 cup red bell pepper
• 1 onion, quartered
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 cup dark beer
• 3 carrots, sliced
• 3 stalks celery, chopped
• 1 cup shredded banana squash
• 1 large cubed potatoes
• 1 cube chicken bouillon
• 1 tablespoon salt

Instructions :

Prep :	Cook : 8M	Ready in :

• Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
• Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
• Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
• Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.

Notes :

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