Ingredients:
• 2 lb lamb ribs
• 1 lb onion, chopped
• 1 lb carrots, chopped into 1/2 inch pieces
• 1 (14.5 oz) can diced tomatoes
• 1 green pepper, chopped
• 2 teaspoons salt
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1 TB spoon fresh basil, chopped
• 1 TB spoon fresh parsley, chopped
•1 lb potatoes, chopped
• cilantro, chopped
Directions:
• In a large Dutch oven cover lamb with cold water.
• Bring to boil.
• Spoon off all the fat that you can.
• Add salt and onion.
• Reduce heat and simmer for 40 minutes.
• Add carrots.
• Bring to boil.
• Add green peppers, cumin and coriander.
• Bring to boil.
•Add tomatoes, basil and parsley.
• Bring to boil and simmer for 20 minutes.
• Add potatoes.
• Boil for 20 minutes.
• Turn the heat off.
• Add cilantro and let the soup sit for 5 minutes before serving.
