1. Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft. 2. Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well. 3. Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate). 4. Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do. 5. Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve. 6. Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
