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Shorba bil Lahm (Libyan Meat Soup)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518515

License: CC BY-SA 4.0 · Wikibooks contributors

#libyan #medium difficulty #recipes for soup #recipes using beef broth and stock #recipes using carrot #recipes using cayenne #recipes using cilantro #recipes using coriander #recipes using ground cumin #recipes using lamb #recipes using vegetable broth and stock #recipes without servings
Soup

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 500 grams (1 lb) boneless lamb or beef, cut into small cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cayenne pepper (adjust according to spice preference)
  • Salt to taste
  • Pepper, to taste
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 2 tomatoes, chopped
  • 1 liter (4 cups) vegetable broth or beef broth
  • Fresh parsley or cilantro, chopped, for garnish

Directions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.
  3. Add the diced lamb or beef cubes to the pot and cook until browned on all sides.
  4. Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
  5. Add the chopped carrots, potatoes, and tomatoes to the pot, and stir well to combine with the meat and spices.
  6. Pour in the vegetable broth or beef broth, and bring the soup to a boil.
  7. Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
  8. Taste the soup and adjust the seasoning with salt and pepper if needed.
  9. Serve hot, garnished with fresh parsley or cilantro.

Equipment

Large pot, Stovetop, Wooden spoon or spatula, Cutting board, Chef's knife, Measuring spoons, Measuring cups, Vegetable peeler, Soup ladle, Serving bowls

Notes

You can customize the vegetables in the soup according to your preference. Other commonly added vegetables include celery, bell peppers, and zucchini.

Add a handful of cooked chickpeas or lentils to the soup for added protein and texture. For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper.

For a richer flavor, you can brown the meat in batches before adding the onions and garlic.

This soup can be made in advance and reheated for serving. In fact, the flavors often deepen and improve after sitting for a day.

If using tougher cuts of meat, you can cook the soup for a longer time to ensure the meat becomes tender.

Serve the soup with warm crusty bread for dipping and sopping up the delicious broth.

Garnish the soup with a squeeze of fresh lemon juice for a tangy twist.

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