Libyan Soup with Lamb and Mint, also known as Sharba Libiya, is a traditional Libyan dish that features tender lamb simmered in a flavorful broth with a hint of mint. It is a popular soup in Libya and is often served during special occasions or as a comforting meal during colder months.
The soup typically starts with browning cubes of lamb in olive oil to develop a rich flavor. Then, onions, garlic, carrots, and potatoes are added and sautéed before the lamb is returned to the pot. Diced tomatoes, along with their juice, are added for a tangy sweetness. The soup is further enriched with chicken or vegetable broth, which serves as the base for the flavorful broth.
Libyan Soup with Lamb and Mint(Sharba Libiya)
- 500g lamb, cut into cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 1 can (400g) diced tomatoes
- 1 liter chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh mint leaves
- Fresh lemon wedges, for serving
- Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the diced carrots and potatoes to the pot and cook for a few minutes, stirring occasionally.
- Return the browned lamb to the pot and add the diced tomatoes with their juice. Stir well to combine.
- Pour in the chicken or vegetable broth, ensuring that the ingredients are well-covered. If needed, add more broth or water to cover.
- Add the ground cumin, ground coriander, and paprika to the pot. Season with salt and pepper to taste. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 to 1 1/2 hours, or until the lamb is tender and the flavors have melded together.
- Just before serving, stir in the chopped fresh mint leaves. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and serve hot with fresh lemon wedges on the side.
- Enjoy your delicious Libyan Soup with Lamb and Mint!