Sweetcorn shurpa

• 75 g (3 oz) lamb fat
• 250 g (8

Melt the fat and fry the small pieces of meat, onions and tomatoes. Add 2 litres (3½ pt) water and bring to the boil. Add the corn cobs and simmer for 40 minutes. Add the potatoes and salt and simmer for another 15 minutes, then add the bay leaves, cardamom and black pepper and cook for a further 5