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| What You Need: |
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3 lamb shanks
Water, as needed
3 large potatoes
2 onions
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon turmeric
½ cup chopped watercress
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| How To Cook: |
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1. Cut the meat away from the lamb shanks and cut into bite-size pieces. Put the lamb and the bones in a large casserole and add enough water to cover the meat.
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2. Cook, covered, until the meat is tender. Then, add enough water to make 6 cups liquid. Skim off all lamb fat that floats to the top.
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3. Peel and quarter the potatoes. Peel and quarter the onions. Put in a covered casserole with ½ cup of the broth, the salt, pepper, and turmeric.
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4. Cook, covered, until the potatoes are tender (about 12 minutes), stirring a couple of times. Roughly mash the potatoes, leaving some medium-size chunks.
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5. Stir into the lamb broth mixture and heat to a simmer, stirring several times. Serve in bowls with the watercress sprinkled on top.
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TIP:
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If you can't find watercress in your area, substitute fresh chopped mint or parsley. Skim all possible fat off the broth, for lamb fat has a very high congealing temperature (that is, it sets and becomes solid at a high temperature). This is objectionable to most people. If making this soup ahead of time, chill the broth in the refrigerator so you can remove all the fat.
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