Recipe: Delicious Plantene,lamb and coconut soup

Plantene,lamb and coconut soup. Trim the lamb and remove the fat. Place in a large pan with the garlic, bay leaves, lemon grass, chilli and spices. Kjotsupa, an Icelandic lamb soup, is a traditional recipe that optimizes the flavors of root vegetables including carrots, rutabagas, and potatoes.

Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. Lamb shanks are perfect for making a great lamb soup. You can cook Plantene,lamb and coconut soup using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Plantene,lamb and coconut soup

1. You need 8-10 of large -medium plantene bananas.
2. It's of About half kilo halal lamb (bone and meat).
3. It's 2 of medium onions chooed or cubed finely.
4. Prepare 1 of medium carrot sliced finely.
5. Prepare 1 of large green chilli(seeds removed).
6. It's of Spices: (for meat)ginger garlic salt,curry powder,black pepper.
7. Prepare of Lemon (at the end).
8. Prepare of Corriander for topping(optional).
9. Prepare of Water 3 to 4 cups(beggining).
10. Prepare 1 cup of Water added (as needed) at end.

Expensive lamb tenderloins and other lean, tender parts are more suitable for stir-frying, however, if you use them to make soup, you will not get good results. Instead, use the cheaper bones which are full of. This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had.

Plantene,lamb and coconut soup step by step

1. Prep the meat:wash and remove fat and add spices.then cook with own water until cooked.
2. Prep the plantene bananas.these are for cooking are green outside.(easily available in markets or grocery shops or some street shops,sold with other veggs).remove outer skin.and scrape off the outer sticky/stringy layer under the peel..
3. These may take a while to soften and cook depending on style of cooking /cutting.Cut into small cirxle slices or cut into small cubes if prefer.(it is better as smaller pieces cook faster).
4. Add the green bananas and meat and onions and the coconut,to the large cooking pot.add enof water to cover everything in the pot!start boinling in medium heat and when bananas are soft and slightly change color switch to lowest heat. cover and qimmer until soup is thicker.
5. As the bananas cook they will change colour.and will become darker yellow and then the sauce turns greyish in colurs...continue cooking and adding a bit more water(about half cup) if the sauce is getting too thick..
6. When bananas are grey you can taste for salt.add more as required,then add juice of half a large lemon or one whole medium lemon.stur very well as the coconut and banana sauce will stick ti the pan floor.add bit more water(about half cup) if too dry.break down the banas with wooden spoon if prefer.the plantene soup is ready. bismillah and enjoy.

You won't be disappointed with this one! That's why we love this Instant Pot Lamb Curry for a hearty, satisfying meal with very little clean-up. To save time I add the lamb to a mixture of coconut milk, lime juice, garlic, ginger and salt and pepper either Category: Instant Pot, Soups & Stews, Main Entree. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate.