Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sharba (spicy lamb stew). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sharba (spicy lamb stew) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. 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 must prepare a few ingredients. 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):
- Take 600 grams diced lamb
- Get 1 large onion, chopped
- Get 1 tsp cayenne pepper (more or less add to your taste)
- Prepare 2 tsp ground cinnamon
- Make ready 1 tbsp olive oil
- Make ready 400 grams tinned tomatoes
- Take 1 tbsp tomato paste
- Make ready 180 grams cooked chick peas (garbanzo beans)
- Get 300 ml chicken stock
- 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.
Steps to make Sharba (spicy lamb stew):
- 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
- Add in tinned tomatoes and the chicken stock simmer gently for 45 minutes
- Add in the chick peas and simmer for 10 minutes
- Add in the orzo (more or less add to your preference) and simmer for another 10 minutes
- 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.
So that is going to wrap this up for this special food sharba (spicy lamb stew) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
