Libyan chorba
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人做过这道菜
Kangxq
用料
| Lamb Stewing Meat | 1 Pound (500 grams) |
| Onion, diced | 1 Large |
| Tomatoes, finely chopped | 3 Large |
| Tomato Paste | 0.25 Cup |
| Ground Coriander | 1 Teaspoon |
| Ground Turmeric | 1-2 Teaspoon |
| Ground caraway(Libyan baharat) | 1 Teaspoon |
| Ground Cinnamon | 1 Teaspoon |
| Ground Cayenne Pepper | 1 Teaspoon |
| Cooked Chickpeas | 2 Cups (or 1 Can) |
| Low Sodium Chicken Stock | 4 Cups |
| Ground Black Pepper | 0.5 Teaspoon |
| Dried Mint | 3-4 Tablespoons |
| ½ Teaspoon Kosher Salt | |
| 3 Tablespoons Extra Virgin Olive Oil | |
| Lemon | 1 |
| Dill | 1-2 Tablespoons |
| Cilantro | 1-2 Tablespoons |
| Parsley | 1-2 Tablespoons |
Libyan chorba的做法
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Heat oil in a 3qts pot at medium-high heat. Brown the lamb until well browned on all sides. Add onions saute until golden.
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Once onions are golden, add all the dry spices. Give everything a good stir.
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Add the stock, the tomatoes, the tomato paste. Cover and simmer until the lamb is very tender. About 30 minutes.
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Add the chickpeas is simmer until it is tender
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In a separate pan, saute the mint then combine with the soup.Add the lemon juice. Simmer a few minutes more.
