Tag Archives: Mutton

Pepper soup

Hot pepper soup from the Niger Delta in Nigeria is usually prepared with the original goat meat, but you can also use mutton, lamb or beef. Since I did not get dried and ground shrimp and crabs, I alternatively used to flavor dashi. Tamarind seeds were replaced with Worcester sauce. Tendons and white skins of sheep meat removed, cut the meat into cubes and place in a soup pot.


Peel onions and chop coarsely and add. In Nigeria, this soup is eaten very hot, so are the white seeds of the chili pepper used. Chili pepper cut into small rings and add to the meat. Not quite cover meat with water, put on a lid and bring to a boil. Reduce heat to low and let simmer about 30 minutes pepper soup until the meat is tender. Add broth and pepper soup with anise, coriander, cloves, cumin seeds (cumin), ginger, ground fennel, allspice, and Worcestershire sauce (or tamarind seeds) to taste. Continue reading

Pichelsteiner stew

Pichelsteiner stew is made with several different types of meat, and mutton to the court the typical flavor. Alternatively, you can also use lamb. The bone marrow with a sharp knife from the bones of the leg disc detach from cattle. The fine bone fragments with kitchen paper to remove the marrow and cut into slices. The bottom of a soup pot with the marrow slices interpret.


The meat of the leg disc best with a boning knife loosen from the bone. The meat of the leg plate of beef, pork shoulder, veal and mutton meat into bite-size cubes. Peel the celery, onions, roots and potatoes and cut into slices or cubes, as shown on the image above. Savoy cabbage cut best with the slicer into thin slices and finely slice. Cut the vegetables into a large bowl and mix well. The beef slices to fill the marrow into the soup pot, cover with a layer of vegetables and season with pepper, salt and marjoram. Continue reading