Authentic Libyan Shorba: Lamb and Chickpea Stew
Dive into the culinary world of Libya with this rich and aromatic Shorba. This hearty stew is a delightful combination of tender lamb shoulder, chickpeas, and fragrant spices, all simmered to perfection. Perfect for a cozy dinner for two, it's sure to warm your heart and soul.
Ingredients
🫒 1/2 tablespoon olive oil
🧅 1/2 medium white onion, minced
🥩 1 pound lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
🥘 1/2 of a 15-ounce can chickpeas, rinsed and drained
🍅 1/2 cup tomato puree
🌿 1/4 teaspoon ground turmeric
🌿 1/2 teaspoon ground coriander
🧂 1/2 teaspoon salt
🌶️ 1/2 teaspoon chili powder
💧 2 cups water
🍃 1/2 teaspoon dried mint
🍋 2 tablespoons fresh lemon juice
Instructions
1- Heating the Oil:
- Heat the olive oil in a stainless steel saucepan with a black handle on a standard electric stovetop over medium heat.
2- Sautéing the Onion:
- Add the minced onion and sauté using an OXO Good Grips turquoise silicone spatula until the onion becomes translucent and tender.
3- Mixing the Main Ingredients:
- Stir in the lamb cubes, chickpeas, and tomato puree. Mix well.
4- Adding Spices:
- Add the ground turmeric, ground coriander, salt, and chili powder.
- Stir the mixture to ensure the spices coat the ingredients evenly.
5- Marrying the Flavors:
- Continue cooking the mixture for about 2-3 minutes while stirring to marry the flavors.
6- Adding Water:
- Pour in the water and give it another quick stir to integrate the ingredients.
7- Simmering the Stew:
- Cover the pot with a clear glass lid and let it simmer for 30-40 minutes, allowing the lamb to tenderize and the flavors to meld.
8- Adding Dried Mint:
- About 10 minutes before the end of the cooking time, remove the lid, sprinkle the dried mint over the stew, and stir it in.
- Replace the lid and continue simmering.
9- Finishing Touches:
- Once the lamb is tender, remove the pot from heat.
- Stir in the lemon juice for a fresh finish.
10- Serving the Shorba:
- Serve the Shorba Libya hot in bowls, ideally with a side of pita bread for dipping.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2
Equipment:
- Stove: Standard electric stovetop
- Pot/Saucepan: Stainless steel saucepan with a black handle
- Spatula: OXO Good Grips turquoise silicone spatula with a wooden handle
- Cutting board: Turquoise flexible cutting mat
- Measuring cups/spoons: Standard kitchen measuring tools
- Liquid measuring cup: Clear glass liquid measuring cup
- Pot lid: Clear glass lid
Cooking Tips
- Lamb Trimming: Retain some fat on the lamb for enhanced stew flavor. Have your butcher cube the lamb to save time.
- Aquafaba Utilization: Save the chickpea liquid to use as a vegan egg substitute in other recipes.
- Tomato Puree Batching: Leftover tomato puree can be cooked down and stored as sauces for future use.
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Authentic Libyan Shorba: Lamb and Chickpea Stew
