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Shorba (Puree Of Lamb Khartoum)
(Sudan)

3 Lbs. lamb bones
2 quarts water
2 tsp. salt
1/2 Lb. whole onions, peeled
1/2 Lb. carrots, peeled and cut in chunks
1/2 Lb. cabbage, cut in small wedges
1/2 Lb. string beans, trimmed
3 cloves garlic, chopped finely
4 Tbsp peanut butter
1 lemon (juice of)
1/2 cup cooked rice (optional)
salt
pepper

In a 6-quart saucepan simmer: 3 Lbs. lamb bones in 2 quarts water
and 2 tsp. salt for one hour. add 1/2 Lb. whole peeled onions, 1/2
Lb. peeled carrots, cut in chunks, 1/2 Lb. cabbage, cut in small
wedges, 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 Tbsp peanut butter thinned with the juice of 1 lemon and
optionally 1/2 cup cooked rice. correct the seasoning with salt,
pepper, etc. serve in soup bowls, about 1 cup per portion.

Yield: 2 quarts of soup (8 1-cup portions)

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