Shorba (Lamb and Peanut Soup)

A hearty and delightful stew to warm your family's table. Enjoy this cozy stew with a grapefruit or orange for dessert.

Yield

8 Servings

Serving size

1/8 of recipe (365g)

Rating

3.11 of 5 (44 ratings)

Food groups

• Protein Foods: 2 1/2 ounces
• Vegetables: 1 1/4 cups

Ingredients

• 3 pounds lamb bones (or lean beef ribs)
• 8 cups water (2 quarts)
• salt (2 teaspoons, optional)
• 1 1/2 cups onions, slightly chopped
• 1/2 pound carrots, peeled and cut into chunks (3-4 medium carrots or 12 baby carrots)
• 1 cabbage, cut into small wedges
• 3 cups string beans, trimmed
• 3 cloves garlic, chopped finely
• 4 tablespoons peanut butter (1/4 cup)
• 1 lemon, juiced (approximately 3 tablespoons)
• cooked rice (1/2 cup, optional)

Directions

1. Wash hands with soap and water.
2. In a 6-quart saucepan, simmer bones in 2 quarts of water and 2 teaspoons of salt (optional) for one hour.
3. Add onions, carrots, cabbage, string beans, and garlic.
4. Simmer for one hour until vegetables are thoroughly cooked.
5. Remove lamb bones and purée the mixture.
6. Add 4 tablespoons peanut butter thinned with lemon juice.
7. Add cooked rice (optional).
8. Add salt and pepper to taste.

Nutrition per serving

Notes

Shorba is a Sudanese dish based around lamb. In Sudan, lamb bones commonly are used to flavor the soup-like dish.

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Source

Recipe by: North Dakota Food and Culture: A Taste of World Cuisine — North Dakota State University Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/shorba-lamb-and-peanut-soup. Federal works are public domain in the United States.