Servings : Serves 3-5
Shurba (otherwise also known as Shurbo) is a healthy and filling meat or chicken and oats soup that is a staple in many households during the Holy month of Ramadhan. It is ideal for breaking the day’s fast as it boosts one’s energy right away. This method of preparation requires Quick Oats which makes it much easier to cook compared to my other Shurba method which uses crushed/broken wheat.
- 1/2 cup Quick Oats
- 1 onion, finely chopped
- 1 tbsp oil
- 300 gm goat/lamb meat or chicken
- 1 tomato, grated or chopped finely
- 1 green chilli, finely chopped (optional)
- 1/2 tsp garlic paste
- 4-6 cups stock and water
- 1 tsp black pepper powder
- 1/2 tsp garam masala
- salt to taste
- 2 tbps fresh coriander leaves
- juice of 1/2 a lemon
First, boil the meat with lots of water and a quarter tsp each of ginger, garlic, salt and pepper until completely tender. Reserve the liquid stock, shred the meat into small chunks.
In a pan, heat the oil then add the chopped onions. Fry until translucent. Then add the garam masala, chopped tomato, chopped chilli, black pepper and salt. Stir together until the tomatoes soften. Then add 4 cups of the reserved stock. If the stock is not enough, adjust the amount by adding water.
Bring to a simmer, then add the quick oats and stir them in. Cover and simmer gently for about 25-30 minutes. Be sure to stir occasionally to avoid the shurba from sticking to the bottom of the pan.
The longer it simmers, the thicker the shurba will get as the oats help to thicken it. If it gets too thick, add more stock or water to thin it out.
Lastly, add the shredded meat, coriander leaves and lemon juice. Stir and allow to simmer for a few more minutes. Taste and adjust seasoning to your taste. Bear in mind that the shurba will thicken as it cools, so you can always add some hot water to thin it out before serving if needed.