Libyan Shorba with Lamb, Tomatoes and Fragrant Spices

1. 1

   Heat olive oil in a large pot over medium heat, then sauté onions until translucent.

2. 2

   Add minced garlic and cubed lamb, browning the meat on all sides for about 5-7 minutes.

3. 3

   Stir in diced tomatoes, cumin, coriander, and cinnamon; cook for another 5 minutes.

4. 4

   Pour in the beef broth, bring to a boil, then reduce heat and simmer for 25 minutes.

5. 5

   Add cooked chickpeas, season with salt and pepper, and simmer for another 5-10 minutes.

6. 6

   Serve hot, garnished with fresh cilantro for added flavor and color.

Per serving