Ingredients
Lamb meat (fillet) – 350 grams
Onion – 1 piece
Carrots – 2 pieces
Celery – 1 stalk
Cumin – 1 teaspoon
Coriander – 1 teaspoon
Dried peas – 300 grams
Vegetable broth – 1.3 liters
Vegetable oil – 1 tablespoon
Bay leaf – to taste
Salt – to taste
Pepper – to taste

For decoration:
Yogurt natural – to taste
Red chili pepper – 1 piece
cilantro – 1 bunch

Cooking method
Wash the lamb, dry it, finely chop. Fry the meat in portions in a frying pan with heated oil until golden brown, put in a bowl, leaving the fat in the pan.

Peel the onion and carrot, chop finely, chop the celery stalk. Rinse dried peas.

In the same pan, saute the vegetables, 5 minutes, until soft, sprinkle with seasonings, cook for another 2 minutes.

Put the meat in a saucepan, add the fried vegetables, vegetable broth, dried peas, bay leaf. Bring to a boil, reduce heat, cover, cook 1 hour 20 minutes, stirring occasionally. The soup should be thick.

Remove seeds from chile, chop. Finely chop the washed cilantro.

Serve the soup in deep bowls, garnished with chili slices and cilantro, with natural yogurt.