Shorbat ameh from Sumac by Anas Atassi
Heat the oil in a large, deep pan on high heat and fry the lamb shanks (two at a time) until they are fully seared and caramelised. Nicely caramelised meat does not stick to the bottom of the pan w...
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Ingredients
- 2 onions (coarsely chopped)
- 4 lamb shanks
- 2 a’atryaat garni
- 3 garlic cloves (minced)
- 3 tablespoons of olive oil
- 1 bunch of coriander (cilantro) (coarsely chopped)
- 1 organic lemon (in slices)
- 1 litre (4 cups) of tomato juice
- Salt
- pepper
- 200 g (1 cup) of pearl barley
- 3 tablespoons of tomato paste (concentrated purée)
- 1 tablespoon of cayenne pepper
- ½ teaspoon of ground cumin
- 2 litres (8 cups) of water
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