Shorba (Libyan Style Lamb Stew)

READY IN: 1hr 15mins
Recipe by Member 610488

Originally a Turkish recipe, variations of Shorba exist in those regions formerly under the control of the Ottoman Empire.

Top Review by calvinsmom

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.

Ingredients Nutrition


  1. In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.
  2. Add lamb cubes to saucepan.
  3. Saute until the lamb is browned, then stir in next seven ingredients, up to the water.
  4. Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.
  5. Simmer for another 5 to 10 minutes, then add the pasta.
  6. Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.

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