-
1
1. Over Night: Season lamb tenderloin bits with cumin, salt, turmeric, pepper, and cayenne.
-
2
2. Brown lamb in clarified butter or peanut oil (20 minutes).
-
3
3. Saute minced shallots and lamb.
-
4
4. Separate a portion of stock for blending.
-
5
5. Add shallots and lamb bits to stock base.
-
6
6. Blend peanut butter with tomato paste and stock which was set aside. ( Puree at high speed in electric blender).
-
7
7. Add peanut butter/tomato paste blend to lamb stock.
-
8
8. Add cayenne, salt, cumin, turmeric, and pepper.
-
9
9. Cook slowly until oil rises to the top (about 20 minutes). Skim off most -not all- of the oil.
-
10
10. Add garlic.
-
11
11. Add vermouth.
-
12
12. Sieve pistachios through nut mill (or coarsely grind).
-
13
13. Add pistachios to soup. Stir.
-
14
14. Add ginger to taste.
-
15
15. Allow to settle for several hours.
-
16
16. Slice avocado, very thinly, almost lucid.
-
17
17. Just prior to serving: Float avocado and sprinkle remaining pistachio bits as garnish.
-
18
NOTES:
-
19
* OR Garam Marsala combo mix
-
20
** OR peanut/sesame oil
-
21
*** Serve thusly: This soup can be served hot or cold. If served cold, chill thoroughly. Serve with pitta bread toasted on open flame. Prep bread with garlic/olive oil cooking spray prior to flaming.
-
22
2002 LLPoussaint Homes & Gardens magazine
