Perfect Homemade Lamb Shurba: Uji Wa Shurba Wa Nyama Ya Mbuzi

shurba 2

shurba 1 (2)

11/2 lamb {mixed bones and boneless}
2 cups whole wheat {boiled and soften}
3/4 – 2 cups oats {depending on your preference}
1 teaspoon garlic paste
1 teaspoon garlic paste
1 teaspoon dried mint leaves
1/4 to teaspoon turmeric powder or to taste
1 teaspoon garam masala
1 teaspoon Coriander powder
1 teaspoon salt or to taste
1 lemon / juice
1 – 2 cinnamon sticks
1 teaspoon salt or to taste
1 fresh hot pepper or to taste {chopped}
1/2 bell pepper {chopped}
1 big carrot {sliced}
1 small bow of olives {seedless}
Enough water

A} Clean, wash then soak the wheat for 1 hour or overnight.
B} Boil wheat until soft, set aside
C} Boil lamb with salt ginger and garlic until very soft
D} Now add carrots and all the spices. Stir together for a minute
E} Add oats and stir well
F} Now add whole wheat and stir together well
G} Add enough water
H} Add bell pepper and hot chillies
I} Cover your pot and cook it on a low to a medium heat, but make sure you stir it most of times otherwise is going to burn
J} Add lemon juice
K} Adjust salt and water to your preference. Add more water if it is too thick, or simmer uncovered for a few more minutes to thicken.

Written by Farhat

Farhat Abbas

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