Shorbat Dakwa – Peanut Soup – شوربة دكوة

Prep time: 10 minutes Cook time: 40 minutes

Serves 4 


  • 250g lamb on the bone, suitable for stewing chopped into medium pieces   
  • 2 L water
  • 1 large or 2 small yellow onions, peeled
  • 3 to 4 cardamom pods
  • 1 teaspoon ground coriander
  • 1½ to 2 tablespoons salt, to taste
  • 6 to 7 black peppercorns 
  • 4 tablespoons peanut butter
  • 1/2 lime, juiced


Rinse the lamb pieces with water and place into a large pot. Add boiling water until the water level is above the meat by a couple of inches and bring to a gentle boil.

Discard the creamy froth that forms as the water boils. Add whole peeled onion, cardamom pods, ground coriander and season with salt and peppercorns. Reduce the heat to a gentle simmer, place a cover on the pot and allow approximately 40 to 45 min for a stock solution to form.

Take off the heat and sieve the stock solution into another pot and reserve the pieces of lamb. Dissolve the peanut butter in 250ml of stock until liquid, then pour back into the remaining stock along with the lamb pieces. Finish with lime juice from half a lime then serve.


  • Additions to the stock: 1 cinnamon stick, 2 to 3 bay leaves, 2 whole, halved or cracked garlic cloves, 1 chopped or whole tomato
  • Sear the rinsed meat in a pot with a halved onion, the above mentioned spices and oil until all the pieces of lamb are fully seared and the pan is completely dry. Then add boiling water and the remaining seasoning ingredients. This technique should avoid the need to remove any waste from the surface as the meat boils, however some may still be released while searing, just not to the same degree as boiling the meat. 


  • Use quality meat from a reliable butcher since these make the best stock and as such is heavily relied upon for a mullah.
  • To remove any excess fats from the shorba, place the complete shorba in the freezer after cooling and leave for 10 to 15 minutes. Remove the shorba which should only be semi frozen and the fats congeal together on the surface. Remove all the congealed fats from the surface and continue to make the soup of choice as described below.

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