African Lamb and Peanut Shorba

Ingredients

• 1.3 kg kuzu kemiği (veya yağsız dana kaburga) · 1163 kcal
• 8 su bardağı su
• 2 tatlı kaşığı tuz (isteğe bağlı)
• 1.5 su bardağı doğranmış kuru soğan · 78 kcal
• 225 gram havuç, soyulmuş ve iri doğranmış · 75 kcal
• 1 adet orta boy lahana, dilimlenmiş · 328 kcal
• 3 su bardağı taze fasulye, ayıklanmış · 83 kcal
• 3 diş sarımsak, ince kıyılmış · 10 kcal
• 4 yemek kaşığı fıstık ezmesi · 310 kcal
• 1 adet limonun suyu · 8 kcal
• Yarım su bardağı pişmiş pirinç · 105 kcal

Method

1. In a large pot, combine the lamb bones, water, and salt. Bring to a boil, then reduce heat and simmer covered for 1 hour to create a rich, flavorful broth.
2. Add the chopped onions, carrots, cabbage wedges, green beans, and garlic to the pot. Simmer for another hour until all the vegetables are completely tender.
3. Carefully remove the lamb bones from the soup. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky if preferred.
4. In a small bowl, whisk the peanut butter with the lemon juice until smooth, then stir this mixture into the soup along with the cooked rice. Season with additional salt and pepper to taste, and serve warm.

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