Arab Meat Soup

Ingredient

1 1/2 lbs (650gms) lamb neck

3 onions

4 garlic cloves

1/2 cup oatmeal

salt to taste

1/2 teaspoon black pepper

1 teaspoon turmeric

2 teaspoons crushed dried mint

3 whole dried loomi (ripe limes boiled in salt water ) or 3 lemon juice

2 lamb stock cubes (optional)

1/2 cup fresh mixed vegetables chopped finely

Preparation

- 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 occasionally, 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.

 

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