Goat Pepper Soup

Ingredients

• 1 lb ground lamb
• 1 large, chopped yellow onion
• 3 tbsp tomato paste
• 1 whole scotch bonnet pepper (or habanero)
• 4 cups beef or chicken broth
• 1 tbsp, minced ginger
• 1 tbsp, chopped fresh thyme (or dried)

Instructions

1. 1

   Brown ground lamb in a large pot over medium-high heat, breaking it up with a spoon, until no pink remains, ~5 minutes.

2. 2

   Add chopped onion and ginger, cook until onion softens and smells fragrant, about 2 minutes.

3. 3

   Stir in tomato paste and cook for 1 minute, coating the meat and onion.

4. 4

   Pour in broth, add whole scotch bonnet and thyme, bring to a boil then reduce to a simmer.

5. 5

   Simmer 10 minutes until broth is rich and onions are tender. Taste and adjust salt and pepper.

6. 6

   Remove whole pepper carefully (or squeeze its juice into the pot if you like more heat), ladle into bowls and serve hot.

Tools you’ll need

• large pot (5-quart)
• wooden spoon
• cutting board
• knife
• ladle

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