Tweet
Shurba Libiyyah / Arabiyyah (traditional Lamb Soup)
Ingredients:
1/2 kilo / 1lb lean lamb cut into 1-2 cm pieces (some bones from the meat to add flavour if available). More or less meat can be used according to number of servings needed.
1 onion (chopped finely)
2 ripe tomatoes (chopped or blended)
1-2 tablespoons of tomato paste or puree (some can be quite concentrated so use less)
1 teaspoon salt
1/2 - 1 teaspoon hararaat/ garam masala
1/4 - 1/2 teaspoon red pepper
1/4 teaspoon black pepper
small sprinkling of ground cinnamon
1-2 handfuls of pasta for soups (stelline / stars or birds' tongues)
a handful chopped fresh coriander (cilantro)
1 teaspoon dried ground mint leaves
method:-
In a saucepan fry the onion till soft then add the meat and continue to fry until brown.
Add the spices, salt, tomatoes, tomato paste and plenty of water to cover ( 1.5 litres approx). Cover and cook for approx 1 hour or until meat is almost cooked then add the pasta shapes and chopped coriander. Add more water and stir throughout the cooking. Continue to simmer until the pasta is cooked. Just before serving add the dried mint. Have some lemon wedges to squeeze into the soup if desired after serving.
Serve with some nice hot crusty bread.
Ingredients:
1/2 kilo / 1lb lean lamb cut into 1-2 cm pieces (some bones from the meat to add flavour if available). More or less meat can be used according to number of servings needed.
1 onion (chopped finely)
2 ripe tomatoes (chopped or blended)
1-2 tablespoons of tomato paste or puree (some can be quite concentrated so use less)
1 teaspoon salt
1/2 - 1 teaspoon hararaat/ garam masala
1/4 - 1/2 teaspoon red pepper
1/4 teaspoon black pepper
small sprinkling of ground cinnamon
1-2 handfuls of pasta for soups (stelline / stars or birds' tongues)
a handful chopped fresh coriander (cilantro)
1 teaspoon dried ground mint leaves
method:-
In a saucepan fry the onion till soft then add the meat and continue to fry until brown.
Add the spices, salt, tomatoes, tomato paste and plenty of water to cover ( 1.5 litres approx). Cover and cook for approx 1 hour or until meat is almost cooked then add the pasta shapes and chopped coriander. Add more water and stir throughout the cooking. Continue to simmer until the pasta is cooked. Just before serving add the dried mint. Have some lemon wedges to squeeze into the soup if desired after serving.
Serve with some nice hot crusty bread.