Shorba Libyan Style Lamb Stew
Dive into the hearty, aromatic flavors of Shorba Libyan Style Lamb Stew, a comforting one-pot dish that brings a taste of North African cuisine to your table. This rich, spiced stew features tender chunks of bone-in lamb simmered with a fragrant blend of cinnamon, turmeric, cumin, and paprika, all enveloped in a tomato-based broth. Packed with fresh vegetables like carrots, zucchini, and potatoes, along with chickpeas for added protein, this stew is as nutritious as it is delicious. Finish with a sprinkle of fresh parsley and cilantro for a burst of herby freshness, and optionally add vermicelli pasta for extra heartiness. Perfect for cozy dinners, this lamb shorba is best served warm with a squeeze of fresh lemon to enhance its vibrant flavors. Whether you're exploring global cuisines or seeking a soul-soothing meal, this Libyan-inspired lamb stew is a must-try!
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Recipe Information
Ingredients
- 500 grams lamb shoulder (bone-in, cut into chunks)
- 3 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground turmeric
- 1 teaspoons ground coriander
- 1 teaspoons paprika
- 1 teaspoons cumin seeds
- 2 medium carrot (peeled and diced)
- 2 medium celery stalks (diced)
- 1 large potato (peeled and cubed)
- 1 medium zucchini (diced)
- 3 tablespoons fresh parsley (chopped)
- 3 tablespoons fresh cilantro (chopped)
- 400 grams canned chickpeas (drained and rinsed)
- 400 grams canned crushed tomatoes
- 1.5 liters chicken or lamb stock
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 100 grams vermicelli pasta (optional)
- 4 pieces lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat. Add the lamb chunks and sear them until golden brown on all sides. Remove the lamb and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, ground cinnamon, turmeric, coriander, paprika, and cumin seeds. Cook the spices with the paste for about 2 minutes to release their aromas.
Add the seared lamb back into the pot. Stir to coat the meat evenly with the spice mixture.
Pour in the crushed tomatoes and chicken or lamb stock. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally.
Add the diced carrots, celery, potato, and zucchini to the stew. Simmer for an additional 25-30 minutes, or until the vegetables are tender.
Stir in the chickpeas, chopped parsley, and cilantro. Let the stew simmer for another 10 minutes to incorporate the flavors.
If using vermicelli pasta, cook it separately according to package instructions and add it to the stew just before serving.
Season the stew with salt and black pepper to taste. Ladle into bowls and serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 10.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
