Shorba Libya

Name: Shorba Libya
Ingredients: 3 tablespoons olive oil; 1 large onion, peeled and finely chopped; 500 g stewing lamb, chopped; 1 (400 g) can chickpeas, drained and rinsed; 3 tablespoons tomato puree; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1/2 teaspoon chili powder; salt; 1 liter water; 1 tablespoon dried mint; 5 ml lemon juice

12 ingredients

3 steps

Ingredients

3 tablespoons olive oil
1 large onion, peeled and finely chopped
500 g stewing lamb, chopped
1 (400 g) can chickpeas, drained and rinsed
3 tablespoons tomato puree
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon chili powder
salt
1 liter water
1 tablespoon dried mint
5 ml lemon juice

Directions

1

Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
2

Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
3

Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.