Shorba( Puree Of Lamb Khartoum ) -

Shorba
( Puree Of Lamb Khartoum )

Ingredients

3 lbs lamb bones
2 qt water
2 teaspoons salt
½ lb whole onions, peeled
½ lb carrots, peeled and cut into chunks
½ lb cabbage, cut in small wedges
½ lb string beans, trimmed
3 cloves garlic, chopped finely
4 tablespoons peanut butter
Juice of 1 lemon
½ cup cooked rice, optional
Salt
Pepper

Method

In a 6-quart saucepan simmer: 3 lbs lamb bones in 2 quarts water and 2 teaspoons salt for one hour. Add ½ lb whole peeled onions, ½ lb peeled carrots, cut in chunks, ½ lb cabbage, cut in small wedges, ½ lb trimmed string beans and 3 cloves finely chopped garlic.

Simmer for 1 hour until vegetables are thoroughly cooked. Remove lamb bones and put the mixture through a sieve or food mill. Add 4 tablespoons peanut butter thinned with the juice of 1 lemon and optionally ½ cup cooked rice. Correct the seasoning with salt, pepper, etc. Serve in soup bowls, about 1 cup per portion. 2 quarts of soup (8 x 1-cup portions).

Related food category:

• Lamb