This soup is potent in flavours & if you love lamb, lemons & strong flavours then this soup is definitely for all you steemers! You will need the following ingredients steemers!
At least Half a lamb Shoulder
- 1 potato (Cyprus potato is best)
- a very small handful of white rice
- 1 clove of garlic
- salt, black pepper
- 3 whole lemons
- oregano, basil, sage, onion salt, cayenne pepper
Directions:
Boil 1 FULL Large kettle worth of water and pour the boiling water into a medium/large sized saucepan.
Add the lamb into the boiling water
Then shake at least 4 table spoons of salt over the lamb and 3 tea spoons of Black Pepper
Peel 1 potato ideally a Cyprus potato which can be bought from any Turkish or Greek grocery store, and dice into tiny cubes and then add this to the boiling water.
Then get a VERY SMALL handful of white rice ( Baldo rice or basmati white rice) & wash the rice in a sieve then add this to the boiling water.
Now add a LITTLE BIT more of boiling water, so that the lamb IS NEARLY COVERED but not quite.
Then cut 2 and a half lemons and use a lemon squeezer to get all the juice out and add the juice including the lemon bits into the water.
Make sure to keep turning the lamb now and then so it cooks evenly and if you can cut the shoulder into strips as it softens.
Peel and chop the garlic clove into small pieces and add to the saucepan.
- 1 tea spoon of oregano
- a tiny inch of basil, & a tiny pinch of sage
If you want you can add half a teaspoon of onion salt.
At this point it should have been about 35 mins and you can turn the heat down from high to low Then add the juice of the remaining half lemon.
When the lamb and the potatoes look cooked (take a little out to test)
then the soup is ready to serve.
Optional: If you like a bit of punch to your soup, which I do, so I added a pinch of Cayenne pepper to my big bowl of soup.
@stillsafe