Shurba, also called chorba means gravy in Arabic. It is a great stew for both the young and old, especially during this cold season.
1/2 cup cracked wheat (pre-washed and dried)
1/4 cup white vinegar
4-5 cups water
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1 onion, sliced
1 tomato, chopped
1 teaspoon jeera (whole cumin)
2-3 cinnamon sticks
1/2 teaspoon black peppercorns
1/2 teaspoon whole cardamom
Salt to taste
1/2 teaspoon garlic ginger paste
1/2 teaspoon garam masala or shurba spice
1 tablespoon vegetable oil
2 tablespoons ghee
1/2 cup white vinegar
In a pressure cooker or sufuria add the pre-washed wheat. Add the mutton and salt and boil until the mutton is cooked and tender ( if not well cooked add water).
If using a pressure cooker this won’t be the case since the meat will be tender and cooked in less than 20 minutes.
In a pan add the oil and sauté the onions until soft.
Add the jeera, cinnamon, peppercorns, and cardamom and mix. Now add the garlic paste, garam masala or shurba spice and mix some more.
Add the tomatoes and ghee and cook until the tomatoes are soft, then pour the mixture into the cooked wheat and mutton mixture.
Mix well and simmer on very low heat until everything is combined. Adjust the salt and water to your preference.
Finally, add the vinegar for that great punch. Serve hot. Enjoy
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