This is a family favorite.
Peruvian Sopa Verde De Carnero
32 ounces organic vegetable broth
1-2 pounds lamb, shanks, neck, whatever you like will do. I usually get a a mix of shanks and neck bones
1 bottle dark beer
1 large sweet onion diced
1-2 bunches cilantro, twist off the stems
2 large cloves garlic pressed
1 large yam shreddded in grater
1 yucca root if available, peel take out center root and cube or 1 large potato peeled and cubed
1 dried California chili, or 1 heaping teaspoon Chipotle flakes
2 carrots shredded
1 stalk diced celery
1 cup frozen peas
Sea salt
pepper
2 tbsp Olive oil
Heat a large fry pan over medium heat with 2 tablespoons oil. Add the meat and brown. Add half of onion, half of garlic, sprinkle with salt and pepper. When nicely browned add to large soup pot over medium heat. Rinse cilantro and blend in blender with 1 cup of the broth. Blend till liquified, add to soup pot, fry for a few minutes. Now add rest of broth, carrots, yam and celery, bring up to light boil, reduce heat and cover for 1 hour. Should be simmering well but not boiling. Add everything else except the beer. Simmer for 20 minutes or until the cubed veggies are done. Remove from heat, add beer, uncover and let sit for 10 minutes. My family loves it! It is quite savory.