[Sca-cooks] Soup for the Qan - Bal-po Soup

[Marilyn Traber]

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But the recipe isn't like that.

It calls for you to cook the lamb and radish in spiced water, then to cut
the lamb and radish up, and then thicken broth from the cooking with a
passle of chickpeas, then to add back in the lamb and coins of radish and to
serve over rice.

Very much like a multi-task stir fry is now, cook meat and veggies first,
then make the sauce for them.
margali
[you have the book in the truck, dig it out and I will type it in when I get
home tonight.]

the quote starts here
Our contribution was the Lamb Stew from Soup for the
Qan, in the pot over the fire. Many thanks to Johan
for helping so much with the smithing of the tripod,
and to Frederich and our camp members for getting the
fire set up and pre-thawing the leg of lamb. When I
came into camp, all I needed to do was add the
ingredients, and put everything over the fire and make
the rice.
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