Sharba (spicy lamb stew)
Sharba (spicy lamb stew)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sharba (spicy lamb stew). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders! Sharba (spicy lamb stew) This recipe came from Libya it's so simple and tasty. See recipes for My miyar sharba, Sharba, Sharba (spicy lamb stew) too. A combination of ginger, cinnamon, and cumin are added to the stew along with tomatoes, garlic, and a bit of lemon juice.

Sharba (spicy lamb stew) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Sharba (spicy lamb stew) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook sharba (spicy lamb stew) using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sharba (spicy lamb stew):
  1. Get 600 grams diced lamb
  2. Get 1 large onion, chopped
  3. Make ready 1 tsp cayenne pepper (more or less add to your taste)
  4. Prepare 2 tsp ground cinnamon
  5. Get 1 tbsp olive oil
  6. Take 400 grams tinned tomatoes
  7. Take 1 tbsp tomato paste
  8. Get 180 grams cooked chick peas (garbanzo beans)
  9. Make ready 300 ml chicken stock
  10. Take 2 handfuls orzo pasta

Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir the juice into the lamb and top up with water to cover. Remove and discard the cinnamon stick and bay leaves. Season to taste and sprinkle with the parsley and reserved pomegranate seeds.

Instructions to make Sharba (spicy lamb stew):
  1. Soften the onions in the olive oil
  2. Add the lamb and brown
  3. Add in the spices and mix together coating the lamb and onion in the spices
  4. Add in the tomato paste and mix
  5. Add in tinned tomatoes and the chicken stock simmer gently for 45 minutes
  6. Add in the chick peas and simmer for 10 minutes
  7. Add in the orzo (more or less add to your preference) and simmer for another 10 minutes
  8. Serve with flat bread, pitta bread, crispy bread or couscous and a sprinkle of mint….enjoy

Remove and discard the cinnamon stick and bay leaves. Season to taste and sprinkle with the parsley and reserved pomegranate seeds. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. This simple, Malaysian-influenced lamb stew is imbued with aromatic spices.

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