A photo of another family favorite: Lamb soup with spring vegetables. A recipe that's as Turkish as it is Indian, made without any spice mixes or packaged broth. Tastes best with Jasmine rice.I also make a French version sometimes in which the lamb cubes are coated with caramelized sugar, and cooking is continued in an oven at low heat.
This Turkish/Indian version was prepared in a Kiwi Le Creuset 5 quart Dutch Oven with organic vegetables and spices, and all-natural lamb.
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