mailife - - Food -

This Fi­jian vari­a­tion on a tra­di­tional Greek soup uses lamb shanks and shoul­der, fresh veg­eta­bles, herbs, and long-grain rice for this Easter Sun­day feast that can be en­joyed at any­time.


4 ta­ble­spoon vir­gin olive or co­conut oil nor­mal flour to coat shanks 6 lamb shanks, trimmed of fat 2 large onions, peeled and quar­tered 2 medium car­rots, peeled and halved 16 cups wa­ter or co­conut bu 2 bunches green spring onion, finely chopped 500 gms bone­less lamb shoul­der, minced or chopped fine 1⁄2 cup long-grain rice 3 bunches fresh dill (or any green herbs), finely chopped 8 cups shred­ded moca, spinach or Chi­nese cab­bage 4 eggs Juice of 4 lemons Salt and freshly ground black pep­per

Lightly dust each lamb shank in flour. Heat 2 ta­ble­spoon of the oil in a large pot over medium-high heat. Add lamb shanks and fry, turn­ing to brown on all sides, for about 12 min­utes. Add onions, car­rots, and enough wa­ter to cover (about 16 cups). Bring to a boil, then re­duce heat to medium and sim­mer, skim­ming oc­ca­sion­ally, for 2 hours. Strain stock, dis­card­ing veg­eta­bles but re­serv­ing shanks. Pull meat from bones, cut into small pieces, then re­turn to pot with stock. Heat re­main­ing 2 ta­ble­spoon oil in a large pan over medium-high heat. Add spring onions and cook un­til they are wilted, 3–5 min­utes. Add the fine chopped lamb shoul­der and brown, stir­ring fre­quently, 5–7 min­utes. Trans­fer to stock pot. Add rice, green herbs, and leafy green veg­eta­bles. Bring to a boil, then re­duce heat to medium, and sim­mer un­til rice is soft, 30–45 min­utes. Just be­fore serv­ing, make the egg–lemon sauce by beat­ing eggs with lemon juice in a medium bowl un­til frothy. Tem­per eggs by whisk­ing in 2 cups of the hot lamb broth, a lit­tle at a time, then stir the sauce into the soup. Sea­son to taste with salt and pep­per and serve

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