Lamb Or Chicken And Garbanzo Soup
This recipe originates from iran. i found it in classic international recipes. i found i really liked the taste, but i think i would leave out the lime juice next time...just my personal preference.
Steps
In a dutch oven , brown the lamb or chicken , half at a time in hot butter.
Remove the meat , and then add the chopped onion , and cook till tender but not brown.
Drain off the fat , and return the meat to the dutch oven.
Stir in undrained tomatoes , beans , lime juice , bay leaf , turmeric , paprika , cinnamon , 4 cups water , and add 1 / 2 tsp salt if using water instead of chicken stock.
Bring the mix to a boil.
Reduce heat.
Cover and simmer for 1 to 1 1 / 2 hours or till the meat is tender.
Remove the bay leaf.
Ladle into serving bowls and garnish with slice onions and radishes.
Ingredients
boneless lamb, butter, onion, tomatoes, garbanzo beans, lime juice, bay leaf, ground turmeric, paprika, ground cinnamon, water, salt, radish