Sudanese Shorba

Ingredients:

1.5 kg lamb bones

2l water

2 tsp salt

250 g whole, peeled, onions

250 g carrots, peeled and cut into chunks

250 g cabbage, cut into small wedges

250 g string beans, trimmed

3 garlic cloves, finely chopped

4 tbsp peanut butter

Juice of 1 lemon

100 g cooked rice

Cooking Instructions:

Add the lamb bones to the water and add the salt. Bring to the boil and simmer for 1 hour then add the carrots, cabbage, string beans and garlic. Simmer for 1 hour further (or until the vegetables are thoroughly cooked) then mix the peanut butter and lemon juice together and add to the stew along with the rice. Bring to a simmer, adjust the seasoning, remove the lamb bones and serve in soup bowls.

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