Soup – Lamb Quantee (Nepali Food Recipe)

(Mixed Sprouted Beans with Lamb)

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  • 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
  • 1 lb. meat (lamb, chicken, or turkey), cut into small pieces
  • 1/2 teaspoon jwanu (lovage seeds)
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon curry powder
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 2 cups onion, chopped
  • 2 cups tomato, chopped
  • 4 cups broth or water as required
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons cilantro, finely chopped for garnish


  • In a large bowl with water soak beans overnight.
  • Drain the water and wash the beans.
  • Cover the bowl and set it in a warm place to allow sprouting.
  • It takes about 2-3 days depending on the desired length of sprouts.
  • In a saucepan, heat oil; fry jwanu, fennel seeds, and mustard seeds until light brown.
  • Add meat pieces and brown well.
  • Add three cups of sprouted beans and fry for two minutes.
  • Add chopped onion, chilies, curry powder, garlic, ginger, turmeric, salt, and pepper.
  • Fry until onions have turned slightly brown.
  • Add tomatoes and broth to the beans’ mixture.
  • Season with salt and pepper.
  • Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved.
  • Garnish with chopped cilantro. Serve with rice.

Author: Tulsi Regmi

Originally posted 2009-12-04 18:26:49.

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