Turkestan Lamb Soup with Mung Beans
ready in: over 5 hrs
recipe id: 77337
1/2 cup green mung beans
3 cups water
2 tablespoons corn or olive oil
3 cloves garlic, thinly sliced
2 tablespoons peeled, grated gingerroot
1 pound boneless leg of lamb, cut into 1/2" cubes
2 tablespoons soy sauce
2 tablespoons brandy
3 quarts water
2 star anise
1 tablespoon coarse or kosher salt
1 teaspoon freshly ground roasted Sichuan peppercorns
1 cup peeled, diced daikon
1 jalapeno pepper, finely chopped
1/2 teaspoon hot red pepper flakes
Soak the mung beans in warm water to cover for 4 hrs. or overnight; drain.
Heat the 3 cups water in a small saucepan and add the mung beans. Bring to a bil over high heat. Cover and lower the heat, and simmer for 30 min. The beans should be tender, but not mushy. Skim off any loose shells that float to the top and discard. Set aside the beans and cooking liquid until needed. Heat the oil in a large stock pot or Dutch oven. Add the garlic and gingerroot and cook, stirring, for 2 min. over high heat, until the garlic is lightly browned. Add the lamb cubes and continue to cook, stirring occasionally, until the meat is well browned, about 5 min. Stir in the soy sauce and the brandy. Add the star anise, salt and Sichuan peppercorns. Bring to a boil, cover, reduce the heat to low and simmer for 1 hr. Add the daikon, jalapeno pepper or red pepper flakes and the cooked mung beans, along with their liquid, and continue to cook until all is tender, about 30 min.
Lentils, preferably green, can be substituted for the mung beans and cooked in the same way; they do not need to be soaked.
nutritionNutritional data has not been calculated yet.
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