Turkmenian shorba

• 500-750 g (1-1¾ lb) lamb
• 300-400 (10-14 oz)

Cut the meat into 1 cm (½ in) cubes and the marrows, tomatoes and onions into pieces roughly half that size. Fry the meat quickly in the fat, add the vegetables and salt, and fry gently for 10-25 minutes. Cover with 2 litres (3½ pt) boiling water, add salt and pepper and simmer until the meat is so