Shurbad

Name: Shurbad
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: Somalie
Ingredients: 400 g trimmed boneless lamb shoulder in 2 cm cubes; 50 g food-grade pearl barley; 50 g uncooked white round-grain rice; 80 g plain non-instant rolled oats; 300 g chopped tomatoes; 120 g chopped onion; 2 minced garlic cloves; 10 ml neutral oil; 2 tsp unsalted xawaash; ¼ tsp ground turmeric; 2 litres drinking water: 1.5 litres first, 500 ml with barley, plus little hot water if needed; 10 ml food-grade cider vinegar; Up to 3 g salt and little pepper

🥣 Six bowls of Somali lamb, barley, rice and oat soup with tomato and xawaash, grains added progressively.

Ingredients

400 g trimmed boneless lamb shoulder in 2 cm cubes
50 g food-grade pearl barley
50 g uncooked white round-grain rice
80 g plain non-instant rolled oats
300 g chopped tomatoes
120 g chopped onion
2 minced garlic cloves
10 ml neutral oil
2 tsp unsalted xawaash
¼ tsp ground turmeric
2 litres drinking water: 1.5 litres first, 500 ml with barley, plus little hot water if needed
10 ml food-grade cider vinegar
Up to 3 g salt and little pepper

Preparation

Put lamb and 1.5 litres water in large pot. Bring to boil, skim with clean spoon, cover and simmer about forty-five minutes. Do not rinse raw meat under tap.

Rinse barley and add with remaining 500 ml hot water. Simmer thirty-five minutes with enough liquid, extending to barley label as needed.

Meanwhile soften onion in oil five minutes, garlic and spices one minute. Add this, tomatoes and rinsed rice to soup with salt and pepper.

Simmer twenty minutes stirring bottom regularly. Check rice and barley becoming tender; little hot water if too thick before fully cooked.

Gradually stir in oats and cook ten minutes or to label until fully cooked, stirring often. Lamb and every grain must be tender; extend as needed.

Stir in 10 ml vinegar and adjust salt. Six thick but flowing soup bowls, no flour thickener, bread or fried side included.