Turkestan Lamb Soup with Mung Beans

Serves 6-8

1/2 cup green mung beans
3 cups water
2 tbsp. corn or olive oil
3 garlic cloves, thinly sliced
2 tbsp. peeled, grated gingerroot
1 lb. boneless leg of lamb, cut into 1/2" cubes
2 tbsp. soy sauce
2 tbsp. brandy
3 qts. water
2 star anise
1 tbsp. course or kosher salt
1 tsp. freshly ground roasted Sichuan peppercorns
1 cup peeled, diced daikon
1 jalapeno pepper, finely chopped or 1/2 tsp. hot red pepper flakes

Soak the mung beans in warm water to cover for 4 hrs. or overnight; drain.
Heat the 3 cups water in a small saucepan and add the mung beans. Bring to
a bil over high heat. Cover and lower the heat, and simmer for 30 min. The
beans should be tender, but not mushy. Skim off any loose shells that
float to the top and discard. Set aside the beans and cooking liquid until
needed. Heat the oil in a large stock pot or Dutch oven. Add the garlic
and gingerroot and cook, stirring, for 2 min. over high heat, until the
garlic is lightly browned. Add the lamb cubes and continue to cook,
stirring occasionally, until the meat is well browned, about 5 min. Stir
in the soy sauce and the brandy. Add the star anise, salt and Sichuan
peppercorns. Bring to a boil, cover, reduce the heat to low and simmer for
1 hr. Add the daikon, jalapeno pepper or red pepper flakes and the cooked
mung beans, along with their liquid, and continue to cook until all is
tender, about 30 min.

Serve Hot.

Lentils, preferably green, can be substituted for the mung beans and
cooked
in the same way; they do not need to be soaked.


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