- 1 KG BONELESS LAMB,
cubed
- 2 ONIONS, chopped
- 2 CHILLIES, chopped
- 6 CUPS STOCK
- 5 PODS CARDAMOM, cut open and use inside seeds
- 1/2 TSP TURMERIC
- 6 TOMATOES, chopped
- 1/2 TSP CINNAMON
- 2 BAY LEAVES
- PIECE OF GINGERROOT, grated
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- 1 LITER CHICKEN STOCK
- 5 TOMATOES, peeled and cubed
- 200 GRAM CARROTS, peeled and cubed
- 1 ONION, chopped
- 3 CLOVES GARLIC, chopped
- 200 GRAM WHITE BEANS, soaked and cooked or from a can
- 100 GRAM MACARONI
- 1 POTATO, peeled and cubed
- 100 GRAM BACON, chopped
- HANDFUL BASIL LEAVES, chopped
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Fry the onions and
chili for 5 minutes. Add the cardamom, turmeric and lamb and stir fry
five minutes. Add stock, cinnamon, ginger and bay leaves, bring to the
boil and simmer for one hour. Add the tomatoes and cook for half an
hour more. Serve hot.
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Fry the bacon three
minutes in olive oil. Add the garlic and onions and fry 5 minutes on
low heat. Add the tomatoes and simmer for 15 minutes, stir now and then.
Now pour in the stock and add the potato and the carrot and bring to
the boil. Cook for 15 minutes. Add the macaroni and beans and cook 8
minutes more. Finally, stir in the basil leaves and serve hot.
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