Shorbat khadar

Name: Shorbat khadar
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: Soudan
Ingredients: 300 g trimmed boneless lamb shoulder, 2 cm cubes; 200 g peeled diced carrots; 250 g peeled diced potatoes; 80 g washed chopped celery; 200 g washed diced courgettes; 80 g peeled quartered onion; 2 chopped garlic cloves; 1.3 litres drinking water plus a little if needed; 2 split cardamom pods; 15 ml lime juice; Up to 2 g salt and black pepper

🥣 Four starter bowls of lamb and vegetable soup in clear broth.

Ingredients

300 g trimmed boneless lamb shoulder, 2 cm cubes
200 g peeled diced carrots
250 g peeled diced potatoes
80 g washed chopped celery
200 g washed diced courgettes
80 g peeled quartered onion
2 chopped garlic cloves
1.3 litres drinking water plus a little if needed
2 split cardamom pods
15 ml lime juice
Up to 2 g salt and black pepper

Preparation

Bring lamb, onion, cardamom, water, salt and pepper to boil, then simmer partly covered about one hour until meat is tender.

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

Add carrot, potato and celery; simmer about 15 minutes.

Add courgette and garlic; cook about five minutes until vegetables tender, extending and adjusting water if needed.

Add lime juice and adjust seasoning.

Divide broth, meat and vegetables between four starter bowls. Despite the vegetable-soup name this contains lamb; no bread included.