How to make Shurba | Chef Ali Mandhry | Ramadan series

Let’s make some Shurba or Chorba, shorba is derived from the Arabic word meaning gravy, We at the coast of East Africa love to make shurba using split wheat grains, and almost 90% of the fasting community will prepare this soup/ appetizer at their homes during Ramadhan, we love to make this using mutton and some readily available spices the vinegar towards the end gives it a lovely punch and you can also add some lime or lemon juice if you wish!!

What you will need:-

1/2 cup cracked wheat (Pre washed and dried)
1kg Mutton
1/4 cup white vinegar
4-5 cups water (for boiling)
1 onion sliced
1 tomato chopped
1 tsp jeera (whole cumin)
2-3 cinnamon sticks
1/2 teaspoon black pepper corns
1/2 teaspoon whole cardamom
Salt to taste
1/2 teaspoon garlic ginger paste
1/2 tsp garam masala or shurba spice
1 tablespoon vegetable oil
2 tablespoons ghee
1/2 cup white vinegar

What to do:-

In a pressure cooker or sufuria add in the Pre washed wheat (if you’re is from a sack wash it first) go in with the water add in the Mutton and salt bring to a boil until the Mutton is soft (should the liquid reduce and the Mutton is not so soft add some extra water until meat is soft) but if using pressure cooker this won’t be the case the meat will tenderize in less than 20 minutes and the wheat will be cooked.

In a pan add the oil sauté the onions until soft.. Add the jeera, cinnamon and black pepper corns and cardamom add in the garlic paste go in with garam masala or shurba spice. Mix well Until combined and is fragrant now add in the tomates and ghee cook until the tomatoes soften then pour the sautéed mixture into the cooked wheat and Mutton mixture mix well and bring it to a simmer on very low heat until everything is combined adjust salt and water to your preference. Add more water if you feel it is too thick Finally add the white vinegar and serve hot.

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