Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
250 g Mutton
50 g Split peas
50 g Lentils
50 g Chick Peas
50 g White beans
60 g Oil
2 l Water
1 Good handful Parsley
1 Good handful Celery leaves
1 Dood handful Cilantro leaves
15 g Flour
Salt & pepper
Preparation : 30 min. Cooking time abt 1 1/2 hrs Soak the dried vegetables overnight, or at least for several hours. Wash and chop the parsley, coriander (cilantro) and celery leaves.
Cut the meat (if you MUST, substitute stewing beef) into 1.5 to 2 cm cubes. Put the oil into a large casserole (dutch oven), heat it and wilt the greenery, add the drained pulses and the meat cubes and cover with cold water. Bring to the boil and simmer until the meat is well tender. Pepper at the start, but only salt half way through the cooking time.
When the meat is tender, beat the egg, and beat in the flour and the lemon juice. Tip, stirring, into the soup and bring back to the boil, simmer a moment, then serve.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.