Shorba (Lamb and Peanut Soup)

Ingredients

• 3 pounds lamb bones (or lean beef ribs)
• 8 cups water — 2 quarts
• salt — 2 teaspoons, optional
• 1 1/2 cups onions, slightly chopped
• 1/2 pound carrots, peeled and cut into chunks — 3-4 medium carrots or 12 baby carrots
• 1 cabbage, cut into small wedges
• 3 cups string beans, trimmed
• 3 cloves garlic, chopped finely
• 4 tablespoons peanut butter — 1/4 cup
• 1 lemon, juiced (approximately 3 tablespoons)
• cooked rice — 1/2 cup, optional

Method

1. Wash hands with soap and water.
2. In a 6-quart saucepan, simmer bones in 2 quarts of water and 2 teaspoons of salt (optional) for one hour.
3. Add onions, carrots, cabbage, string beans, and garlic.
4. Simmer for one hour until vegetables are thoroughly cooked.
5. Remove lamb bones and purée the mixture.
6. Add 4 tablespoons peanut butter thinned with lemon juice.
7. Add cooked rice (optional).
8. Add salt and pepper to taste.