Prep 5 mins
Cook 1 hr
There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.
- 500 g stewing lamb, finely chopped
- 200 g canned chick-peas (rinsed & drained)
- 1 liter water (approx)
- 1 large brown onion, grated (or finely chopped)
- 3 tablespoons concentrated tomato puree
- 1 teaspoon fresh gorund coriander seed
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon chili powder
- 1 -1 1⁄2 tablespoon dried mint
- sea salt
- 1⁄2 lemon, juice of
- 4 -6 fresh mint sprigs, to serve
- 1 lemon, cut into wedges to serve
- Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
- Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
- Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
- Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
- Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
- Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.