Chorbah Recipe

Heat the oil in a large saucepan, then cook the onions, garlic, peppers and lamb cubes, stirring occasionally about 10 minutes. Add the shanks, broth, seasoning, chili, tomatoes, apricots and mint and bring just to the boil then simmer for about 1 1/4- 1 1/2 hours or until the lamb is very tender. Bring to a boil, add the vermicelli and cook for 5 minutes until tender. Pour the soup into a warmed tureen, stir in the lemon juice and garnish with chopped parsley and mint.