Lamb Shorba.
A low Carb
Recipe
by Tanya
Zilberter PhD
About Ethnic Low-Carb
Recipes
My grandmother collected recipes
all her
life. This
collection
evolved into a huge battered cookbook that was passed down to mother
who,
though less domestic than grandmother, continued the tradition. Since
my
family background is mixture of Russian, German, Hungarian, Armenian,
Jewish
and Ukrainian roots, the recipes are vast and varied.
It is
possible to screen your
favorite ethnic recipes for carb content. It is also possible to
de-carb them the same way you de-fat the recipes for low-fat cooking.
Since I don't think that many of you ever even heard of these dishes, I
will do for you the work
of screening for carbs or de-carbing the recipes of my grandmother and
mother
(only the recipes I have tried and liked).
Now, about
his particular recipe.
If
you don't remember, Turkmenia is a former USSR republic.
Lamb is the
most common meat in
Middle Asia cuisines. Turkmenian cuisineis no exception. There're 2
types of soups in Turkmenian cuisine: so calledfried and so called
boiled. I am giving you
an example of which.
Lamb Shorba
1lb. lamb
1/4 c. oil
2 onions, sliced
2 tomatoes, cubed
2c. pumpkin, cubed
1 tsp paprika
4 c boiling water
In a skillet, fry the lamb in the
oil until brown on
surface. Add thevegetables, salt by taste, reduce heat and simmer for
30 min. In a
largepan, boil the water and add the fried mix. Add paprika and simmer
until
thelamb is soft.
If you are not concern about
carbs, serve with flat
bread.
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