Lamb Bone Broth Shorba

Ingredients

• 900 g (2 lb)lamb neck and marrow bones — with some meat attached
• 1yellow onion — finely chopped
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 1carrot — diced
• 1 tspberbere
• 1/2 tspground korerima — Ethiopian black cardamom
• 2 tbspniter kibbeh
• 8 cupswater
• 1 tspfine salt

Method

1. Begin by preparing the aromatics and main ingredients. Peel and finely chop 1 yellow onion. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Peel and slice 1 carrot into rounds. Rinse 900 g (2 lb) of lamb neck and marrow bones under cold water to remove any debris.
2. In a large, heavy-bottomed pot, melt 2 tablespoons of niter kibbeh over medium heat. Once melted, add the chopped onion. Cook, stirring occasionally, until the onion becomes soft and takes on a pale golden color, which should take about 5 to 7 minutes. This step develops the base flavor of the shorba.
3. Add the minced garlic and ginger to the pot. Stir them into the softened onions and cook for about 2 minutes. You should notice the garlic and ginger becoming fragrant, indicating they are releasing their essential oils and flavors.
4. Sprinkle in 1 teaspoon of berbere and 1/2 teaspoon of ground korerima. Stir the spices into the onion mixture, allowing them to bloom in the hot fat for about 1 minute. This process helps to deepen the flavor of the spices, ensuring they are well integrated into the dish.
5. Add the rinsed lamb bones and sliced carrot to the pot. Pour in 8 cups of water, ensuring the bones and vegetables are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. Skim off any foam that rises to the surface, as this will keep the broth clear.
6. Allow the shorba to simmer gently for about 2 hours, or until the lamb is tender and the broth has a rich, full-bodied texture. The meat should easily come away from the bones, and the broth should have a deep, savory aroma.
7. Taste the broth and add 1 teaspoon of fine salt, adjusting to your preference. Stir well to ensure the salt is evenly distributed. Ladle the hot shorba into warm bowls, ensuring each serving has a good mix of broth, meat, and vegetables. Serve immediately, enjoying the comforting flavors of this traditional Ethiopian dish.