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

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sharba (spicy lamb stew). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Wide Selection of beers, wine & spirits. Free UK delivery on eligible orders! Fill Your Cart With Color today! Soften the onions in the olive oil Add the lamb and brown Add in the spices and mix together coating the lamb and onion in the spices Add in the tomato paste and mix 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 popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sharba (spicy lamb stew) is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sharba (spicy lamb stew) using 10 ingredients and 8 steps. Here is how you can achieve it.

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

Caribbean Lamb Stew: Recipe Instructions Put the meat in a large bowl, and toss with all the spices (curry powder, cinnamon, chili powder, allspice, coriander, cumin, ground ginger, and salt. Remove and discard the cinnamon stick and bay leaves. Season to taste and sprinkle with the parsley and reserved pomegranate seeds. Lovely served with steaming hot saffron rice.

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

Season to taste and sprinkle with the parsley and reserved pomegranate seeds. Lovely served with steaming hot saffron rice. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more! Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock.

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