Libyan Chorba - A hearty lamb & mint soup
Today we're making Chorba, a Libyan soup that is made with lamb & mint. This soup has a wonderful hearty flavour and texture, and it's one of the most popular soups to eat during Ramadan.
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0:00 Intro
0:25 Ingredient prep
2:05 Making the soup
3:45 Finishing the dish
4:47 Outro + Taste test
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Ingredients:
1.5l (50 fl oz) water
300g (10.5 oz) lamb leg steaks (or substitute with a tender cut of beef)
400g (14 oz) canned chopped tomatoes
400g (14 oz) canned chickpeas
75g (2.75 oz) orzo
25g (1 oz) fresh mint
25g (1.5 Tbsp) tomato paste
2 medium onions
1/2 cup parsley (about 20 stalks)
1 Tbsp Olive Oil
1 Tbsp Butter or Olive Oil
2 1/2 Tsp salt
2 Tsp Mint
1 Tsp turmeric
1 Tsp paprika
1/2 Tsp boharat or 7 spice
1/2 Tsp black pepper
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To make the Chorba:
1- Dice your onions into a medium small dice. Slice the meat into small cubes (1.5 X 1.5cm). Remove the parsley and mint leaves from the stalks and roughly chop them.
2- Add 1 Tbsp olive oil to a pot over high heat. When it is heated and shimmering add the diced lamb
3- Sear the lamb for 5-8 minutes until browned all over and there is some browning in the pot
4- Add the diced onion to the pot and a few small splashes of water
5- Cook the onion for 5-8 minutes until soft and tender
6- Add the tomato paste, salt, turmeric, paprika, black pepper and boharat, then mix well. Cook this for 1-2 minutes
7- Add the canned tomatoes, chickpeas and water and bring the pot to a boil
8- Add the dried mint, then turn the heat down to medium-low and let the pot simmer for about 40 minutes
9- Once the time is up, check the meat for doneness
10- When the meat is cooked, add the remaining butter or oil to a pan, and add in the orzo
11- Toast this for a few minutes until it turns a light golden colour, then add it into the soup
12- Add the chopped parsley and mint, and mix well. Cook the soup for about 10 minutes or according to the instructions of the orzo pasta, mixing the pot occasionally
13- Check the orzo pasta for doneness, and serve the soup once done
14- Squeeze on plenty of fresh lemon juice just before serving
Lamb Samosas | Ramadan Recipes | Indian Cooking Recipes | Cook with Anisa | #Ramadan
Lamb Samosas are very popular as a Ramadan Recipe, also anytime of the year! I'm going to show my really easy way to make these! If you make these, don't forget to tag me on Instagram or twitter, I would love to see what you make! #Ramadan
To get you started here's a list of the ingredients!
1kg lamb mince
3 Onions chopped
Fresh mint
Fresh corriander
1 cup peas
Spring onions
Fresh lemon juice
1 tblsp ginger and garlic paste
1 tblsp fresh crushed chillies
1 tblsp corriander powder
1 tblsp cumin powder
1 tsp whole cumin
1/2 tsp garam masala
1 tsp cooking oil
Salt
Pack of Samaosa leaves
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Make your own Homemade Mint Sauce. Perfect accompaniment for roast lamb!
Sweet, tangy, fresh-tasting and simple to prepare. This homemade mint sauce makes a great accompaniment for roast lamb!
Roast lamb just wouldn't be the same without mint sauce. Fresh and tangy it really adds an extra layer of flavour to that roast dinner. Mint sauce as an accompaniment to lamb is a very British thing. We do have mint jelly too, but mint sauce is way more popular.
Full recipe inc hints and tips here:
Ingredients:
1 large bunch of fresh mint - (about 30g/1oz or a packed cup or leaves)
1 cup (120ml) boiling water
2 tsp sugar - (caster/superfine is best)
2 tbsp malt vinegar
1 pinch of salt
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Top 5 Lamb Recipes - PoorMansGourmet
Choose from these five recipes: Grilled Lamb with Pesto, Garlic Crusted Rack of Lamb, Leg of Lamb with Sweet Chili Glaze, Lamb Chops with Aju, Rack of Lamb with Mint Panko Crust. All of the recipes with the exact ingredients are listed below.
Grilled Lamb with Pesto:
Garlic Crusted Rack of Lamb:
Leg of Lamb:
Lamb Chops:
Rack of Lamb with Mint Panko:
Pesto:
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Most Popular Video: Mongolian Beef
Seems like I've got a recipe for just about any occasion, these days. I've got over 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
sous vide/sans vide rack of lamb with a dijonnaise crust
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Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe
Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe
Today we show you how to make Moroccan Lamb Shanks without a Tagine. Typically, Moroccan food is cooked in a Tagine, which is a clay pot with a cone-shaped lid, however, there is no need to worry if you don't have this available as we show you how to cook Moroccan-inspired lamb shanks without a tagine. Moroccan food is renowned for the use of exotic spices blended with sweet notes with dried fruit and nuts. This Moroccan Lamb shank was really tender and the flavors of the rich sauces transported us back to Morocco!
To make the Moroccan Lamb Shanks Recipe, you will need:
Step 1: Prepare Lamb
1-2 Lamb Shanks
salt to taste
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp crushed coriander seeds
1/2 tsp black pepper
1 tsp paprika
1/8 tsp turmeric powder
1/2 tsp cayenne pepper
1 tbs olive oil
Step 2: Sauce
2 tbs olive oil
1 medium onion (finely chopped)
salt to taste
1/4 tsp paprika
2-3 grated garlic cloves
4-5 tbs saffron water
1 small cinnamon stick
2 medium-sized tomatoes grated or half cup tinned tomatoes
1 tbs tomato puree
enough hot water to cover the lamb (we used about 3 cups of water)
Step 3 Fruits:
butter
1/4 cup raisins
2-3 dried figs
dried apricots
blanched almonds
1/4 tsp cinnamon powder
1 tbs honey
Parsley for garnishing
*Cook the lamb shank in a preheated oven at 200C, covered with silver foil for one hour. Remove the Lamb shank and turn it over. Cover again with foil and cook for another hour. Finally, remove the foil and cook for at least another 30-40 minutes (uncovered). The longer you cook the lamb shank the more tender it will become. We cooked it for almost 3 hours.
You can view Moroccan recipes including our chicken tagine, lamb tagine, and fish tagine recipes in our playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!