Purée of lamb Khartoum. This is a most interesting soup. It is a medium purée sparkled with peanut butter and lemon. The Sudanese usually add rice but it is omitted here since rice is served with the entree. Three cloves of garlic may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating garlic flavor.
- Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- Yield: 2 quarts of soup (8 x 1-cup portions)
- 3 lbs lamb bones
- 2 quarts water
- 2 tsp salt
- ½ lb whole onions, peeled
- ½ lb carrots, peeled and cut in chunks
- ½ lb cabbage, cut in small wedges
- ½ lb string beans, trimmed
- 4 tbsp peanut butter
- 1 lemon (juice of)
- ½ cup cooked rice (optional)
- In a 6-quart saucepan, simmer: the lamb bones in water and salt for one hour.
- Add the onions, carrots, cabbage, string beans and simmer for 1 hour until vegetables are thoroughly cooked.
- Remove lamb bones and put the mixture through a sieve or food mill.
- Add peanut butter thinned with lemon juice and (optionally) cooked rice.
- Correct the seasoning with salt, pepper, etc.
- Serve in soup bowls, about 1 cup per portion.