Ingredients

• 1 bunch basil , chopped
• 1 bunch cilantro , chopped
• 1 bunch parsley , chopped
• 1 sprig thyme , chopped
• 5 medium tomatoes , chopped
• 3 greens bell peppers , chopped
• 6 medium russet potatoes , peeled and cubed
• 3 pounds lamb chops , cubed
• 3 teaspoons ground cumin
• 1 sprig mint , chopped
• salt and ground black pepper to taste
• 2 eggplants , chopped
• 3 carrots , chopped
• 2 cups beer , or more to taste
• 4 browns onions , chopped
• 7 cloves garlic , minced

Instructions

1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

Nutrition per serving