Shorba Libiya - Libyan Lamb & Chickpea Soup - cooking recipe

Ingredients

500 g stewing lamb, finely chopped
200 g canned chick-peas (rinsed & drained)
1 liter water (approx)
1 large brown onion, grated (or finely chopped)
3 tablespoons concentrated tomato puree
1 teaspoon fresh gorund coriander seed
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 - 1 1/2 tablespoon dried mint
sea salt
1/2 lemon, juice of
4 -6 fresh mint sprigs, to serve
1 lemon, cut into wedges to serve

Preparation

Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.