Ingrediens!
6 tablespoons vegetable oil
2 medium onions, chopped
1 pound of meat leg bone
1 can (8ounces) tomatoes
salt and pepper
8 ounce potatoes
1 15 ounces can red kidney beans rinsed
4 ounce carrots
2 ounces of fresh coriander
1 tablespoon tomato paste
1 tablespoon coriander
½ tablespoon of ground turmeric
Preparation!
Peel, halve and chop the onions. Peel and cut potatoes into ½ inch cubes. Scrape carrots and cut into slices approx. 1/2 inch. Knife garlic cake.
Heat the oil in a large saucepan and fry the onions over a medium to high heat until golden brown and soft.
Add the minced garlic and meat. Mix well and cook for approx. 10 minutes until the meat is cooked through and a thick sauce form.
Add tomatoes, tomato puree, coriander, turmeric, salt and pepper, mix well.
Pepper and 3 to 4 cups of water. Cook, then lower the heat and simmer until the meat is almost cooked. 1 to 1½ hours depending on meat.
Now add the potatoes, carrots and garbanzo beans and cook for another 20 to 30 minutes or until the vegetables are cooked.
Wash the cilantro and remove the stalks, then add to the soup.
Boil for another 5 minutes or so and add a little more water if needed.
This soup is always served with a fresh naan.