Shouroba la-ham~ Meat Soup
During Ramadan, this meat soup is very popular, probably because so many local homes boil meat every day and it is a pity to waste the stock. Vegetables may be added to personal preferences which will give added nutrition and substance, turning it into a meal in itself. Though not a traditional dish, meat soup has appeared on the local menu for many years. It should be served with sliced limes.
Clean the neck of lamb and remove any fat. Chop onions and crush garlic. Place lamb in a large soup pot with all other ingredients plus 10 cups of water. Cook very slowly, stirring occcisionally, adding a little water if needed to stop it from thickening too much (if adding vegetables to the soup, increase the amount of water accordingly). Cook on a very low heat for 3 1/2 to 4 hours, then taste for salt and adjust if necessary. When done, add the juice of a lemon and serve immediately. The addition of stock cubes is a modern method which enhances the flavour.
From the book "The Complete United Arab Emirates Cookbook"
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