Shorba (Libyan Style Lamb Stew)

"Originally a Turkish recipe, variations of Shorba exist in those regions formerly under the control of the Ottoman Empire."
 
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Ready In:
1hr 15mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.
  • Add lamb cubes to saucepan.
  • Saute until the lamb is browned, then stir in next seven ingredients, up to the water.
  • Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.
  • Simmer for another 5 to 10 minutes, then add the pasta.
  • 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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Reviews

  1. 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.
     
  2. 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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