SHORBA (LIBYAN-STYLE LAMB STEW WITH GARBANZOS)
Mmmm, mmmm ... the Mennonites' Extending the Table, A World Community Cookbook, strikes again with another fine ethnic recipe, taking advantage of some cheap about-to-expire lamb steaks, some garden produce and some canned goods for tonight's dinner hereabouts.
I made a few changes, naturally, but this recipe is fairly closely based on the original.
In a large saucepan, cook for a few moments over high heat:
1 large clove garlic, chopped
dried red pepper flakes to taste
Sautee until the lamb is browned, then stir in:
1 tablespoon turmeric
1 teaspoon cumin
1/2 teaspoon "five spice"
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups water
Reduce heat, and simmer, uncovered, for 15 minutes. Then add:
Simmer for another 5 to 10 minutes, then add:
Continue simmering until the pasta is al dente, and serve.
I avoided making it TOO hot, in order to keep it wine-friendly, but it certainly benefits from adding hot sauces at the table.
This one went very nicely indeed with an inexpensive but full-bodied, oaky Spanish red wine.