Chorbah

Ingredients

• 4 onions, chopped
• 3 garlic cloves, chopped
• 3 red peppers,chopped
• 2 lamb shanks, cracked
• 1 1/2 lb lean lamb, cubed
• 3 tablespoons olive oil
• 8 cups broth or water
• salt and pepper
• pinch of crushed dried red chilies
• 4 tomatoes, chopped
• 1/2 cup dried apricots
• 1-1 1/2 tablespoons chopped mint leaves
• 1/2 cup vermicelli
• 1 tablespoons lemon juice
• chopped fresh parsley and mint, to garnish.

Directions

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.

Submitted 6/13/05.
Source: rec.food.recipes
Submitted By: Rick Smith
rick@dragons.net
Chorbah