Shorwa (Afghan Lamb Broth)

Per serving

Calories

280

Protein

22 g

Carbs

16 g

Fat

14 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron16%
• Vitamin D1%
• B12150%
• Zinc59%
• Magnesium12%
• Omega-327%
• Folate6%
• Calcium4%
• Potassium15%
• Vitamin C6%
• Vitamin A59%
• Riboflavin22%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Lamb shoulder with bone
• 150 g Onions
• 100 g Carrots
• 1000 ml Water
• 2 whole Bay leaves
• 0.3 tsp Turmeric powder
• 15 g Fresh cilantro
• 1 pinch Salt and pepper

Method

1. 1

   Place lamb with bone in pot. Cover with water and bring to boil. Skim any foam from surface. Reduce to gentle simmer.

2. 2

   Roughly chop onions and carrots. Add to pot along with bay leaves and turmeric powder. Simmer gently for 50 minutes.

3. 3

   Remove pot from heat. Carefully strain through fine sieve into another pot, discarding solids. Season with salt and pepper.

4. 4

   Chop fresh cilantro finely. Return broth to gentle heat and stir in cilantro. Simmer for 2-3 minutes.

5. 5

   Ladle hot broth into bowls. Serve as appetizer or light main course. Can be paired with flatbread.