Shorba bil Lahm (Libyan Meat Soup)
Shorba bil lahm is a Libyan meat and vegetable soup built on lamb or beef simmered slowly in a spiced broth. The cumin, coriander, turmeric and cayenne are toasted in the pot with the browned meat before any liquid goes in, which gives the broth depth without extra ingredients. Diced potato thickens it slightly. It works as a starter or a full meal, and it tastes better reheated the next day.
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion turns translucent and the garlic smells fragrant.
Add the cubed lamb or beef and cook, turning the pieces, until they are browned on all sides.
Stir in the cumin, coriander, turmeric, cayenne, salt and pepper. Cook for about a minute so the spices toast and coat the meat.
Add the carrots, potatoes and tomatoes and stir until everything is mixed with the meat and spices.
Pour in the broth and bring the pot to a boil. Lower the heat, cover, and simmer for about 1 hour, until the meat is tender and the broth tastes rounded rather than sharp.
Taste the soup and add more salt and pepper if it needs it. Ladle it hot into bowls and top with chopped parsley or cilantro.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
