Lamb Shorba

Ingredients

• 400 g Lamb Shoulder
• 1.1666666666666667 tbsp Kosher Salt
• 1.75 tsp Black Pepper
• 1 pcs Yellow Onion
• 4 pcs Garlic
• 20 g Ginger
• 1 tbsp Tomato Paste
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 0.25 tsp Ground Cardamom
• 0.25 tsp Ground Cinnamon
• 0.125 tsp Clove
• 2 tbsp Vegetable Oil
• 1.2 l Water
• 1 pcs Potato
• 2 pcs Carrot
• 80 g Split Yellow Peas
• 10 g Cilantro
• 10 g Parsley
• 1 pcs Lemon

Method

1. Pat {lamb_shoulder} dry so it browns instead of steaming. Finely dice {yellow_onion}, mince {garlic} and {ginger}, dice {potato}, slice {carrot}, and chop {cilantro} and {parsley}.
2. Heat {vegetable_oil} in a heavy pot over medium-high heat. Season {lamb_shoulder} with {kosher_salt} and {black_pepper}, then sear in a single layer for deep brown edges, working in batches if needed so the pot does not crowd.
3. Lower to medium heat and add {yellow_onion} with a pinch of {kosher_salt}. Cook until golden and softened, then add {garlic} and {ginger}. Stir in {tomato_paste}, then bloom {ground_cumin}, {ground_coriander}, {ground_turmeric}, {ground_cardamom}, {ground_cinnamon}, and {clove} for a brief moment until fragrant.
4. Return {lamb_shoulder} to the pot, pour in {water}, and scrape up the fond. Add {split_yellow_peas}, season again with {kosher_salt} and {black_pepper}, then bring to a gentle boil. Lower to a quiet simmer, cover partially, and cook until the lamb is tender and the broth tastes rich.
5. Add {potato} and {carrot} to the simmering broth and season lightly with {kosher_salt}. Cook over low heat until the vegetables are tender but not collapsing and the broth is lightly thickened.
6. Taste and adjust with {kosher_salt} and {black_pepper}. Stir in most of the {cilantro} and {parsley} off the heat for freshness, then squeeze in {lemon} to brighten the broth.
7. Ladle the shorba into warm bowls and scatter the remaining {cilantro} and {parsley} over the top for a fresh finish.