Instructions for preparation:

Cover the meat with water seasoned with salt and cook for an hour, skimming surface occasionally. Meanwhile, mince together the shrimp, shallots and garlic. Drain the meat, let cool slightly and dice, reserving the broth. Saute the shrimp mixture for one minute in vegetable oil. Add ginger, ground chilli, turmeric, salt and 1 cup stock, cover and simmer gently for 7 to 8 minutes. Put the meat given in another saucepan, strain the liquid over it to cook the shrimp, reserving for another use what’s left in the strainer. Cook meat slowly for 2 minutes before adding the remaining broth, let cueca gently 20 minutes. Place the lemon slices and serve the soup hot, garnished with fried onion rings, parsley and lemon slices in hot bowls.

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