Shorba (Libyan Style Lamb Stew)

Submitted by Member 610488

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

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 medium onion, chopped
• 1 large garlic clove, chopped
• 1⁄2 tablespoon dried red pepper flakes (use less for a milder dish)
• 3⁄4 lb lamb shoulder, cubes (trimmed of as much fat as possible and cut into small (1/2 inch)
• 2 fresh tomatoes, skinned, seeded and roughly chopped
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1⁄2 teaspoon five-spice powder
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 2 cups water
• 1 (15 ounce) can garbanzo beans, drained and rinsed (chickpeas)
• 1⁄3 cup dried macaroni (use your favorite soup pasta)

directions

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.

Reviews

[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.

 

[graffeetee]

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.