Shorba Libya

Ingredients

• 3 tablespoons olive oil
• 1 large onion, peeled and finely chopped
• 500 g stewing lamb, chopped
• 1 (400 g)  can chickpeas, drained and rinsed
• 3 tablespoons tomato puree
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• salt
• 1 liter water
• 1 tablespoon dried mint
• 5 ml lemon juice

Directions

1. 1

   Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.

2. 2

   Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.

3. 3

   Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.