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

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, sharba (spicy lamb stew). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sharba (spicy lamb stew) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Sharba (spicy lamb stew) is something which I have loved my entire 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 begin with this recipe, we have to prepare a few components. You can cook 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. Prepare 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. Get 400 grams tinned tomatoes
  7. Take 1 tbsp tomato paste
  8. Prepare 180 grams cooked chick peas (garbanzo beans)
  9. Get 300 ml chicken stock
  10. Prepare 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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