AI-generated image
Sobat
Torn naan in lamb broth
سوبت (sobat): Kandahar's bowl of torn naan soaked in rich lamb broth and topped with the meat
Sobat is guest food in the Pashtun south around Kandahar, made when a sheep has been slaughtered or a large family comes together: lamb on the bone is simmered for hours into a fragrant, golden broth, then poured over pieces of dry naan torn into a wide bowl, with the meat heaped on top. The bread swells and turns soft and juicy while the edges keep some chew, and everyone eats from the same bowl by hand, with raw onion, green chilli and a squeeze of lemon. It is plain, deeply savoury and comforting in the cold Kandahari winter. Fresh, soft bread dissolves into porridge, so use naan that is a day or two old. Chef's tip: skim the broth carefully in the first 10 minutes of simmering, which keeps it clear and clean-tasting.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the broth
- 2 tbsp sunflower oil
- 2 ¼ lb lamb neck or shoulder on the bonecut into large pieces
- 2 onionssliced
- 4 cloves garliccrushed
- 2 tomatoeschopped
- 1 /2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 2 tsp salt
- 8 ¼ cups water
To serve
- 2 stale naanlarge, torn into bite-sized pieces
- 1 onion (optional)sliced
- 3 green chillies (optional)
- 1 lemon (optional)cut into wedges
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat 2 tbsp sunflower oil in a large pot over a medium-high heat and brown 2 ¼ lb lamb neck or shoulder on the bone for 6–8 minutes, turning, until coloured all over.
8 minStep 2: Add 2 onions and fry for 5–6 minutes until softened, then add 4 cloves garlic, 2 tomatoes, 1 /2 tsp ground turmeric, 1 tsp ground coriander and 1 tsp ground black pepper and stir for 2 minutes.
6 minStep 3: Pour in 8 ¼ cups water, bring to the boil and skim off all the grey foam for 10 minutes.
10 minStep 4: Add 2 tsp salt, partly cover and simmer gently for about 1½ hours until the lamb falls easily from the bone and the broth has reduced by about a third.
90 minStep 5: Lift out the meat, and taste the broth for salt; it should be well seasoned.
Step 6: Put 2 stale naan in a large shallow serving bowl, ladle over enough hot broth to soak it well and leave for 2 minutes to soften.
Step 7: Pile the lamb on top, pour over a little more broth and serve with 1 onion, 3 green chillies and 1 lemon.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 42 g
- Carbs
- 45 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sobat take?
- About 125 minutes in total: 15 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese