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.

• Prep: 25 min
• Cook: 2 hr
• Total: 2 hr 25 min
• Servings: 8
• Cuisine: Sudanese
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• High-Protein
• Low-Carb

Tags

• boil
• healthy
• comfort food
• savory

Ingredients

• 3 pound lamb bones (or lean beef ribs)
• 8 cup water
• 2 teaspoon salt
• 1.5 cup onions (slightly chopped)
• 0.5 pound carrots (peeled, cut into chunks)
• 1 cabbage (cut into small wedges)
• 3 cup string beans (trimmed)
• 3 clove garlic (chopped finely)
• 4 tablespoon peanut butter
• 1 lemon (juiced)
• 0.5 cup rice (cooked)
• 0.25 teaspoon pepper (to taste)

Instructions

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

Notes

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

Nutrition (per serving)

• Calories: 270
• Protein: 20.1 g
• Carbohydrates: 16.9 g
• Fat: 14.3 g
• Fiber: 5.5 g
• Sodium: 116 mg
• Saturated Fat: 4.9 g
• Sugar: 8.3 g
• Cholesterol: 52 mg