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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sharba (spicy lamb stew). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sharba (spicy lamb stew) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Sharba (spicy lamb stew) is something which I have loved my whole life.

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.

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

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

Add the harissa, tomatoes and lamb stock, and bring to a simmer. 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.

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. 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. 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. This simple, Malaysian-influenced lamb stew is imbued with aromatic spices.

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