Best 3 Shorba Libyan Style Lamb Stew Recipes

Discover the delectable Libyan Shorba, a traditional lamb stew that tantalizes taste buds with its rich flavors and aromatic spices. This hearty dish, deeply rooted in Libyan cuisine, is a symphony of tender lamb, succulent vegetables, and a tantalizing blend of seasonings. Immerse yourself in the culinary heritage of Libya as we unveil the secrets behind this beloved stew. Embark on a journey of taste and tradition with our Shorba recipe, meticulously crafted to guide you through each step of creating this Libyan masterpiece. Additionally, expand your culinary horizons with our curated collection of Shorba variations, each offering a unique twist on this classic dish. Whether you prefer the simplicity of a basic Shorba, the vibrant flavors of a vegetable-packed Shorba, or the delightful twist of a seafood Shorba, we have a recipe that will satisfy your cravings.

Here are our top 3 tried and tested recipes!

SHORBA (LIBYAN STYLE LAMB STEW)

Shorba (Libyan Style Lamb Stew) image

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

Provided by Member 610488

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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.

SHORBA LIBYA

Shorba Libya image

This is a classic delicious Libyan soup. I found the recipe online while specifically looking for North-African recipes.

Provided by MariaBright

Categories African

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 402, Fat 18.1, SaturatedFat 3.9, Cholesterol 81.2, Sodium 394.8, Carbohydrate 28.6, Fiber 5.7, Sugar 2.2, Protein 31

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP

Shorba Libiya - Libyan Lamb & Chickpea Soup image

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.

Provided by Um Safia

Categories Lamb/Sheep

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

500 g stewing lamb, finely chopped
200 g canned chick-peas (rinsed & drained)
1 liter water (approx)
1 large brown onion, grated (or finely chopped)
3 tablespoons concentrated tomato puree
1 teaspoon fresh gorund coriander seed
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 -1 1/2 tablespoon dried mint
sea salt
1/2 lemon, juice of
4 -6 fresh mint sprigs, to serve
1 lemon, cut into wedges to serve

Steps:

Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

Nutrition Facts : Calories 259.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 81.2, Sodium 246, Carbohydrate 20.5, Fiber 4.8, Sugar 2.4, Protein 28.8

Tips:

To make the lamb extra tender, marinate it in a mixture of yogurt, spices, and herbs for at least 30 minutes before cooking.
If you don't have a Dutch oven, you can use a large heavy-bottomed pot instead.
Be sure to brown the lamb in batches so that it doesn't steam and become tough.
If the stew is too thick, add a little bit of water or broth to thin it out.
Serve the stew with rice, couscous, or bread.

Conclusion:

Libyan-style lamb stew is a hearty and flavorful dish that is perfect for a cold winter day. The lamb is tender and juicy, and the vegetables are cooked to perfection. The stew is also packed with flavor, thanks to the addition of spices and herbs. If you're looking for a new and exciting way to enjoy lamb, this stew is definitely worth trying.