Shorba hamud (sour lemon soup)

Instructions

1. Brown the meat in the oil over high heat for 5 minutes on all sides.
2. Add the chopped onion and cook for 5 minutes until soft.
3. Stir in the tomato paste, cook for 1 minute, then cover with water and add the bay leaf.
4. Simmer for 1 hour over low heat, skimming if needed.
5. Add the peeled potatoes cut into large chunks and cook for another 20 minutes.
6. Off the heat, stir in the lemon juice and chopped coriander, then adjust the sourness and salt.
7. Serve hot, with pita bread for soaking up the broth.