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

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

Sharba (spicy lamb stew) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Sharba (spicy lamb stew) is something that I have loved my entire life. They’re nice and they look wonderful.

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.

To get started with this recipe, we have to prepare a few components. You can have 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. Take 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. Take 1 tbsp olive oil
  6. Make ready 400 grams tinned tomatoes
  7. Make ready 1 tbsp tomato paste
  8. Take 180 grams cooked chick peas (garbanzo beans)
  9. Take 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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