Oat + Goat Soup (Shurbad), an authentic traditional Somali soup uses goat meat for this dish, but you can also use lamb or beef if you desire.
If you’re really not into goat, don’t let the goat stand in the way of making this incredible soup – go ahead and use a different meat.
This soup is simultaneously simple and complex; hearty, but not rich. It is easy to make and quick enough for a school night dinner.
Serves 4-10 depending on whether served as an appetizer or main
- 2 tablespoons canola oil
- 1 pound ground goat meat (you can use lamb instead if you desire or beef if you don’t like goat or lamb)
- 1 small onion, chopped
- 1 tablespoon salt
- 1 cup diced tomatoes
- 3 cloves garlic, chopped
- 1 tablespoon Xawaash spice
- 2 boullion cubes (preferrable HerbOx)
- 8 cups water
- 1 ½ cups rolled oats (Trader Joes and Bob’s Red Mill have gluten free versions)
- Juice of one lemon
- Heat oil in large soup pot. Add goat meat and brown. Add onion and cook until the onions are translucent. Add garlic, tomatoes, and xwaash bariis- stir for 2 minutes.
- Add water, boullion, and oats. Bring to a boil then reduce heat and simmer for 30-40 minutes, stirring frequently.
- Using an immersion blender or a regular blender blend soup until smooth.
- Add lemon juice and check for seasoning adding more xawaash bariis or salt as needed. I mixed a little olive oil and xawaash bariis to make a sauce I could drizzle on top for a little color.
Click here to buy Xawaash Spice, and other herbs and spices
Source: Spice Mix