Shurba Libiyyah / Arabiyyah (Libyan traditional Lamb Soup)

This is the soup that we have almost daily in Ramadan and at other times of the year too. It is usually made with lamb but can also be made with chicken or fish.

  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


             

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 as a first course.    


         
This recipe was also posted in our soup section here where the topic received several comments.