I tend to have a lassiez-faire attitude when it comes to cooking. Whilst baking is a didactic science that I follow somewhat religiously, I am not too fussed with measuring cups or kitchen scale when it comes to family meals. A pinch of this spice, a glug of that oil, a generous dollop of yogurt, or freshly plucked herbs from the garden at that spur of that cooking moment. Cooking, especially after work meals for dinner is my way of relaxing, so the process must be as enjoyable as the result of the meal itself.
The only downside is I can hardly replicate the same dish twice, much to the husband’s chagrin. One day success can be a so-so when repeated the next time, especially since I hardly jot down what goes into the dish, and that is also why some really knocked-my-sock kind of delicious dishes are not featured on the blog.
This time round, the last success of the few glugs and pinches were well remembered in the form of this hearty lamb shorba with bulgur, rosemary and thyme. Make it now, make it now! Seriously, this is so good I can have this soup for every dinner of the year.
I like to make life difficult- the lamb could be well be cut cubes but I decided to make meatballs, again with some herbs. You can tell that I am on borderline obsession with my patch of herbs. It is so good to see basils, thyme, rosemary, tarragon and dills being just a pluck away!
Bulgur was added instead of the classic chickpeas usually seen in shorba, to make this a wholesome one pot meal. It was so good that I had it again for lunch the next day. Meals should be like that, beyond seasons and delicious enough that even a mundane supper at home became quite special.
- 300g lamb mince
- 2 clove garlic, minced
- 1 red onion- sliced finely
- 1 inch ginger- grated
- 1 tsp cornflour
- 1 tsp paprika
- a few sprigs thyme, divided
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 cinnamon stick
- few sprigs rosemary
- 1 bay leaf
- 2 medium sized potatoes- cubed
- 1-2 carrots; cubed
- 1/2 cup garden peas
- 1 tomato- quartered
- 3/4 cup bulgur wheat
- salt and pepper to season
- 4 cups of water ( or vegetable broth)
- a glug of extra virgin olive oil
- Make meatballs by combining lamb mince with garlic, paprika, salt, black pepper, half of thyme and cornflour.
- Pan fry the meatballs until half done and set aside.
- Using the same oil, saute the cinnamon stick, bay leaf, grated ginger and onions until fragrant.
- Add in the spices, tomatoes, bulgur, vegetables and combine well.
- Drop in the meatballs and add in water ( or broth). Simmer on medium heat for around 30 minutes until bulgur is well cooked and soup is thickened.
- Add in the thyme, rosemary and season with salt and pepper. Simmer for few more minutes before serving.