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    You are in: Home / Recipes / Shorba (Libyan Style Lamb Stew) Recipe
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    Shorba (Libyan Style Lamb Stew)

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    2 Total Reviews

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    • on August 01, 2011

      I learned this recipie from a exchange student from Libya. Recipie is almost the same as this one except for a couple of good additions. Instead of macaroni noodles, I add different types of veggies--things like chopped broccolli, diced potatoes and sliced carrots. If you like spicy--slice lengthwise into (but don't cut up) two serrano peppers and just drop them into the liquid as it is simmering. Also, add about a half a can of tomato paste to it as well. Remove the peppers then serve it over basmati rice cooked with five-spice, butter and salt. VERY hearty and is a GREAT winter stew...freezes well.

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    • on February 05, 2011

      this was spicy and tasty! i changed the prep around a bit. i used lamb necks, bone in, so i first browned the lamb in batches, then browned the onions. i simmered much longer as i had a less tender cut of meat. after that i removed the lamb, deboned it, and returned to the sauce. then i proceeded with the recipe. i pretty much stuck to the quantities of spices etc as written. this was a nice change of pace. i put the remainder in the freezer to enjoy on another night.

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    Nutritional Facts for Shorba (Libyan Style Lamb Stew)

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.4
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 8.1 g
    Cholesterol 61.4 mg
    Sodium 670.6 mg
    Total Carbohydrate 37.4 g
    Dietary Fiber 6.7 g
    Sugars 3.1 g
    Protein 21.6 g

    The following items or measurements are not included:

    five-spice powder

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