How to make shurba | Chef Ali Mandhry

This Ramadan let’s simplify the Shurba or Chorba recipe, 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 cup cracked wheat
1kg Mutton
4-5 cups water (for boiling)
1 onion sliced
1 - 2 tomato diced
(Whole pilau mix ratio is below)
1 tsp jeera (whole cumin)
2-3 cinnamon sticks
1/2 teaspoon black pepper corns
1/2 teaspoon whole cardamom
4 garlic cloves
Salt to taste
1 tablespoon vegetable oil
2 tablespoons ghee
1/2 cup white vinegar
1 teaspoon black pepper powder
What to do:-
In a pressure cooker add in the washed wheat go in with the water add in the Mutton and salt bring to a boil until the Mutton is soft about 30 minutes or so, in a motar and pastel add in the garlic cloves, salt and pilau mix (jeera, cinnamon, black pepper and cardamom) pound until crushed well, In a pan add the ghee and oil sauté the onions until soft.. add in the pounded garlic and pilau mixture Mix well Until combined and is fragrant now add in the tomatoes cook until the tomatoes soften add in some black pepper powder 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 adjust seasoning with salt and serve hot.
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