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Black Bean And Lamb's Tongue Soup

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Black bean and lamb tongue's soup is a speacil soup prepared with curry powder and red wine. Made with a varied mix of flavors, the black bean and tongue soup is flavored with lemons and is mildly sweet with a tang to it.
  Black beans 1 Cup (16 tbs)
  Salt 4 Teaspoon
  Water 1 Cup (16 tbs)
  Lamb tongues 5
  Granulated sugar 1⁄2 Teaspoon
  Lemons 2 , sliced, unpeeled
  Beef stock 1 1⁄2 Quart
  Freshly ground black pepper 1 Teaspoon
  Onion 1 , chopped
  Curry powder 1⁄2 Teaspoon (Good Quality Madras Type)
  Red wine 1 Cup (16 tbs)

Soak the black beans overnight in enough water to cover, to which 1 teaspoon salt has been added.
When ready to cook, presoak a clay pot, top and bottom, in water for 15 minutes.
Drain off all the water from the beans: add the 1 cup water and simmer until almost tender, then pour the beans and cooking liquid into the pot.
Add all the other ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 1 hour.
Check for doneness. (You may want to add more water.)

Recipe Summary

Side Dish

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