A lot like the soup I made for Tajikistan, this is a no-frills affair. No spices, no frying of ingredients or browning meat, not even any stock, just throw everything in the pan and cook it for ages. When I find a recipe like this, I'm always caught between following the recipe as is, or adding, changing and generally tinkering, but when it came to the Olympic Food Challenge, I decided to try to keep as much as possible to the original recipes, as adding too much myself seemed to be going against the spirit of the thing.
500g Goat Meat
1 Large Potato
50g Cavolo Nero Cabbage
3 Garlic Cloves
1. Cube the goat meat and potatoes, thinly slice the onion and put in a large pan.
2. Cover with water (about 700ml) and add 1tsp of salt. bring the pan to the boil, cover and simmer over a medium heat for 1 hour. Skim off the stuff that gathers on the top of the soup regularly and check to make sure the pan doesn't get too dry
3. Slice the leek, chop the tomato and chili, shred the cabbage and add to the pan, along with the crushed garlic cloves and a handful of chopped coriander.
4. Add another 500ml of water and simmer for another 30 minutes, until all the vegetables are cooked through. Adjust seasoning to taste and serve.
5. Garnish with more coriander and serve with flat bread. Enjoy!