Lamb Meatball Shorba Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground lamb, finely chopped onions, minced garlic, ginger paste, cumin powder, coriander powder, red chili powder, garam masala, salt, and chopped cilantro.
• STEP 2.Mix well and shape the mixture into small meatballs.
• STEP 3.Heat oil in a large pot and add chopped onions. Cook until golden brown.
• STEP 4.Add minced garlic, ginger paste, and chopped tomatoes. Cook until the tomatoes are soft.
• STEP 5.Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for a minute.
• STEP 6.Add water and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
• STEP 7.Add the meatballs, carrots, and potatoes to the pot. Simmer for another 20 minutes or until the meatballs are cooked through and the vegetables are tender.
• STEP 8.Garnish with chopped cilantro and serve hot with naan bread or rice.

Cooking Tips

• For extra flavor, you can roast the cumin and coriander seeds and grind them before adding to the meatball mixture.
• You can adjust the spiciness of the shorba by adding more or less red chili powder.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the shorba.

Storage and Serving

• Leftover shorba can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the shorba on the stovetop or in the microwave before serving.
• Serve the lamb meatball shorba hot with naan bread or rice for a complete meal.