Soup in the Indian

200 g lamb

1/2 beam bulbs Mirepoix

1/2 tablespoon of fat

1/2 l water

1 bay leaves

lemon juice

1/2 teaspoon curry powder

(Instead, you can add crushed garlic and other spices)

1 tablespoon of sour cream

salt

Finely chop and fry lightly in fat. Add curry powder and put out on low heat for 3-4 minutes. Mirepoix chop and meat, on the contrary, cut into fairly large pieces and fry in a pan, add the bay leaf and salt. Put food in another bowl, add water and simmer on low heat for 2 hours until tender. When the broth boils away in half, strain it through a sieve, add the lemon juice and sour cream and then put the meat in it. Serve with crisp rice.