Wednesday, March 30, 2011

Meat Soup - Shorbet el Lahm

Ingredients (for two):
300 g sheep shanks
1 / 4 cup rice
1 teaspoon salt
4 cardamom grains
1 cinnamon stick
10 grains black pepper
5 cloves
1 onion
Small bunch of parsley

In a pressure cooker put the meat in water, add the spices, salt, a whole onion and boil until a fatty layer appears on the surface of the water, remove the fat and then close the pressure cooker and leave the meat cooking 5 minutes. When done, pass the liquid in a strainer to separate the spices and onion from the meat and broth, now add the rice to the broth and simmer, add chopped parsley. Leave for 2 minutes then the soup is ready to serve.