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Recipe |Lamb and potato soup

Ingredients (serves 4):

1 kg organic lamb chops or short ribs

4-5 slices ginger

1 stalk green onion, tops removed and cut into 5-cm chunks

Salt to taste

2-3 organic potatoes, peeled and quartered

1 carrot, peeled and cut into chunks

Method:

1. Cut the lamb into large, bite-sized portions. Rinse quickly and pat dry.

2. Place about three liters of water into a large pot and add the ginger slices, green onions and carrots.

3. When the water comes to a boil, add the lamb. Skim off any surface scum, when the pot returns to a boil.

4. Turn down the heat and allow the broth to cook at a gentle simmer for 30 minutes.

5. Add the potatoes, and complete the cooking by simmering another 15 minutes.

6. Add salt to taste, serve and season with freshly cracked black pepper.

Food notes:

Mr Li's farm also produces potatoes, fertilized by the lamb droppings - all organic, of course. They took minimum time to cook. If you are buying potatoes for this dish, go for the waxier, yellow-fleshed varieties for better texture. The white potatoes, like Russets, will break up and melt away.