Shorba (Lamb and Peanut Soup)

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
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)

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

North Dakota Food and Culture: A Taste of World Cuisine
North Dakota State University Extension Service