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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