Sheep Camp Soup (a lamb stew, courtesy of Abel and Judy Mendeguia. Serves 6)
1 pound lamb shoulder meat
1 tablespoon olive oil
1 large onion, diced
4 cloves fresh garlic, peeled and minced
1 Mezzetta hot chili pepper, diced
3 stalks celery with leaves, coarsely chopped
3 to 4 carrots, coarsely chopped
1 large onion, diced
½ pound fresh green beans, cut into bite-sizes pieces
1 bay leaf
4 chicken bouillon cubes
½ head cabbage, coarsely chopped
1 cup diced ham
Salt and pepper to taste
1 tablespoon paprika
Trim lamb and cut into one-inch pieces. Place lamb pieces in large pot with enough water to cover. Bring to boil, skimming off scum as it forms. Boil 15 minutes, then pour off water. Add fresh water enough to cover lamb and bring to boil. Simmer covered 30 to 40 minutes. While lamb cooks, sauté onions, garlic, and chili pepper in olive oil. Add celery and carrots. Cover and steam with lid on until vegetables are softened, adding more olive oil if necessary. Add to lamb pot, along with green beans, bay leaf, and bouillon cubes. Simmer covered for 30 to 40 minutes. Add cabbage, ham, and more water as needed. Salt and pepper to taste. Continue simmering until cabbage is tender. Add paprika near end of cooking. Remove bay leaf. Serve in large soup bowls with a piece of crusty bread.
