Lamb soup

04768 Lamb SOUP INGREDIENTS for 4 PEOPLE 2 onions, 2 carrots, a stick of celery green, a green pepper, 350 g of shoulder of lamb into small cubes, a veal bone, 4 tablespoons of olive oil, one teaspoon of ground cinnamon, 2 teaspoons paprika, 15 cl of tomato sauce, a tablespoon of tomato paste, a sugar cube, 50 g of vermicelli, 6 tablespoons chopped fresh cilantro, juice of 2 lemons, salt, black pepper.

Peel and chop the onions; Peel and cut the carrots into rings.

Clean and cut into pieces the stick of celery; Rinse, dry and open half the peppers, remove seeds and filaments and cut the flesh into small pieces.

In a saucepan, heat the lamb cubes d? l? calf bone in 3 tablespoons of olive oil.

Once well browned, add the cinnamon, paprika, black pepper and onions and soften for 5 minutes over medium heat, without coloring.

Add the celery, carrots, peppers, sauce and tomato paste, sugar, and 1, 5 litres of water.

Add salt, bring to a boil, cover and let tingle for 2 hours sweet focus.

10 minutes before the end of cooking, discard the vermicelli and, away from the fire, add the cilantro and lemon juice.

Add salt and pepper, remove the bone and deliver the soup in bowls.

Serve piping hot.