Shorba bel dakwa

Name: Shorba bel dakwa
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Cuisine: Soudan
Ingredients: 350 g trimmed boneless lamb shoulder, 2 cm cubes; 80 g smooth roasted peanut butter without added sugar or salt; 100 g peeled quartered onion; 1 litre drinking water plus a little if needed; 80 ml pasteurised whole milk; 2 lightly split cardamom pods; 15 ml lime juice; Up to 2 g salt; Pinch of black pepper

🥜 Four hearty starter bowls of Sudanese peanut and lamb soup with milk and lime.

Ingredients

350 g trimmed boneless lamb shoulder, 2 cm cubes
80 g smooth roasted peanut butter without added sugar or salt
100 g peeled quartered onion
1 litre drinking water plus a little if needed
80 ml pasteurised whole milk
2 lightly split cardamom pods
15 ml lime juice
Up to 2 g salt
Pinch of black pepper

Preparation

Put lamb, onion, cardamom, water, some salt and pepper in a pan; boil then reduce to gentle simmer.

Cook partly covered about one hour until lamb tender, skimming if needed and adding hot water if level falls too much.

Remove meat, strain broth to discard onion and cardamom and return broth to pan.

Gradually loosen peanut butter in a bowl with a ladle of hot broth taken from pan.

Stir into broth, add milk and return meat. Simmer gently five to ten minutes, stirring until even.

Add lime, adjust seasoning and divide meat and soup among four bowls. Accompaniments excluded.