Sharba Libiya

Ingredients

• 400g lamb shoulder, cut into 1.5cm cubes
• 1 large onion, finely chopped
• 3 tbsp tomato puree
• 200g ripe tomatoes, grated
• 1 x 400g tin chickpeas, drained
• 120g orzo pasta
• 4 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cloves
• 1 tsp freshly ground black pepper
• 1/2 tsp chilli powder
• 2 tbsp dried mint
• 1 large bunch flat-leaf parsley, finely chopped
• 1.6 litres water
• 2 tsp salt
• 1 lemon, cut into wedges

Before you cook

• Cut the lamb into small cubes and trim off excess fat.
• Chop the onion very finely and grate the tomatoes.
• Chop the parsley finely.
• Mix the cinnamon, turmeric, coriander, cloves, black pepper and chilli together in a small bowl to make the hararat blend.

Steps

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb and fry for 6 to 8 minutes, turning it, until browned on most sides.
3. Add the onion, turn the heat to medium and cook for 6 minutes until it has softened and gone golden.
4. Stir in the spice blend and cook for 1 minute until it smells warm and toasted.
5. Add the tomato puree and cook it out for 3 minutes, stirring constantly, until it darkens to a brick colour.
6. Add the grated tomatoes and half the parsley and cook for 5 more minutes.
7. Pour in the water, add the salt and bring to a boil.
8. Lower the heat and simmer covered for 40 minutes until the lamb is tender.
9. Add the chickpeas and the orzo and stir well.
10. Simmer uncovered for 10 to 12 minutes, stirring often so the pasta does not stick, until the orzo is soft and the broth has thickened.
11. Crumble the dried mint between your palms and stir it into the pot with the rest of the parsley.
12. Simmer for 2 minutes more, then taste and adjust the salt and pepper.
13. Ladle into bowls and serve with lemon wedges and bread.