Soup of lamb with spinach head - I type
Ingredients
2 lamb heads
2 handfuls (500 g) spinach
Chapter 1 (50 g) onion
1 tbsp (10 g) flour
1 tsp (5 g) paprika
8 tbsp (80 ml) vegetable oil
1 egg
1/2 cup (100 g) yogurt
salt
pepper
Photo
Method
Heads are cleaned and washed, then pour 6 cups cold water, add salt and cook on medium heat. Meat, brain and tongue are cut into small pieces and return to soup. Add spinach, chopped. In fat sauté finely chopped onion, red pepper and flour, dilute with a little broth and pour in the soup. Soup boil for another 10-15 minutes, thicken with the egg and yogurt and serve sprinkled with pepper.
Difficulty
Difficult
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

emanuellaa

Tue, 07/20/2004 - 00:00

It is very delicious.

this Is it better to put potato vermicelli or rice and tomatoes write me if they know