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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil and cook the sliced onions, lamb, tomato paste, salt, pepper, ginger powder, turmeric, Libyan spices, and red chilli powder for 10 minutes until the onions are softened and the spices are fragrant.
Add the blended tomatoes and cook for a few minutes until the sauce thickens slightly.
Add hot water and leave to cook for around 90 minutes until the lamb is tender.
Slice the onions, add them to a pot, close the lid, and cook on medium heat for 20 minutes until the onions are soft.
Add turmeric, oil, and chickpeas, cover, and cook for another 20 minutes until the chickpeas are heated through, then add to the lamb pot.
Cover the pasta generously in oil and place it in the steamer.
Steam for 30 minutes, then cover generously with the sauce from the lamb. Repeat this process again.
Add ghee and some cinnamon to the pasta.
Add cinnamon and a splash of blossom water to the lamb pot and cook for the final 20 minutes until the aroma is fragrant.
Plate the pasta, add the lamb and onions, and serve with Libyan pickle salad.
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For a more intense flavor, let the lamb marinate in the spices for a few hours before cooking.
If you don't have a steamer, you can use a colander over a pot of boiling water to steam the pasta.
Can I use a different type of pasta?
Yes, you can use other types of pasta, but vermicelli is traditional for this dish.
What are Libyan spices?
Libyan spices are a blend of spices commonly used in Libyan cuisine, including cumin, coriander, and paprika.
Can I substitute lamb with another meat?
Yes, you can use beef or chicken, but the cooking time may vary.
Is blossom water necessary?
Blossom water adds a unique aroma, but you can omit it if unavailable.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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