An Albanian Lamb Soup

(Contributed by Hannah Gjevukaj <>)

Ingredients Directions
  • 2-3 shoulder blade lamb chops
  • 3 cans (15.5 oz. each) cannellini (white kidney beans)
  • 1 large onion
  • 4-5 tsp paprika
  • 3 Tbs cooking oil
  • 2 Tbs flour
  • 2 tsp salt

Bring water to a boil and add lamb chops. Cover and reduce heat and let cook for ½ hour.

Meanwhile add cooking oil to skillet. Coarsely chop the onion and add to heated oil. Combine the paprika and the onions and cook on medium high flame until onions are tender, then mix in flour.

After the meat has cooked for ½ hour add the onion mixture and the cannellini. Simmer for another ½ hour.

Serve with hot bread and Bulgarian cheese (if availiable, if not use feta.) Enjoy!

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© 2000 Ronald Florence
Last modified: 07-Dec-2001 16:59:42 EST