Are looking for idea recipes red oats lamb soup that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious red oats lamb soup should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of red oats lamb soup, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare red oats lamb soup good home, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings required for make

1. Prepare 300 g lamb meat pieces with bones
2. Prepare 3 cardamom
3. Prepare 1 Cinnamon Stick
4. Use 1 laurel Leave
5. Prepare 1/2 tsp black pepper
6. Take 1/2 tsp 7 spices
7. Use Salt
8. Take 2 1/2 cups Oat
9. Use 2 tbsp tomato sauce(can be replaced with fresh tomato)
10. Prepare 1/2 tsp powdered or crushed cinnamon
11. Prepare Water

Then add roasted cumin powder, black pepper powder, green chili pieces, red chilies, capsicum and salt. Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides. Lay browned lamb in a piece of heavy duty aluminum foil and pour mole sauce over. Brown in lamb, eggplant, carrot, onion and garlic in oil in the instant pot or skillet if you don't have the brown setting in your pressure cooker.

Instructions to make Red Oats Lamb soup:

1. Pour oil inside a cooking pot. Then add the lamb meat cook on both sides until they change in colour
2. Add all the mentioned spices with hot oe boiled water
3. Leave them on a law Heat for about an hour
4. After that add tomato sauce, salt, oat and cinnamon
5. Adjust the water and leave them on high Heat for another 10 min
6. Note:pay attention that the oat won't stick in the bottom of the pot
7. Served hot
8. Made by: Tala Odaymat
9. Done and ready to serve!

Add the cinnamon, tomatoes, water and lemon juice. Put the garlic in a small bowl. Cool and reserve for the soup. Use a slotted spoon to remove meat, beans, and potatoes from the broth and transfer them to a large bowl. Use a fork to pull the meat off the bones; discard the bones.

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