Shorba (Libyan Style Lamb Stew)

Ingredients

• 1 medium onion, chopped
• 1 large garlic clove, chopped
• 1/2 tablespoon dried red pepper flakes (use less for a milder dish)
• 3/4 lb lamb shoulder, cubes (trimmed of as much fat as possible and cut into small (1/2 inch)
• 2 fresh tomatoes, skinned, seeded and roughly chopped
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups water

• 1 (15 ounce) can garbanzo beans, drained and rinsed (chickpeas)
• 1/3 cup dried macaroni (use your favorite soup pasta)

Directions

1. 1

   In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.

2. 2

   Add lamb cubes to saucepan.

3. 3

   Saute until the lamb is browned, then stir in next seven ingredients, up to the water.

4. 4

   Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.

5. 5

   Simmer for another 5 to 10 minutes, then add the pasta.

6. 6

   Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.