Shorba (Libyan Style Lamb Stew)

• 1 medium onion, chopped
• 1 large garlic clove, chopped
• 1/2 tablespoon dried red pepper flakes (use less for a milder dish)
• 3/4 lb lamb shoulder, cubes (trimmed of as much fat as possible and cut into small (1/2 inch)
• 2 fresh tomatoes, skinned, seeded and roughly chopped
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups water
• 1 (15 ounce) can garbanzo beans, drained and rinsed (chickpeas)
• 1/3 cup dried macaroni (use your favorite soup pasta)

1. In a large saucepan, cook first three ingredients for a few minutes over high heat until onion is translucent.
2. Add lamb cubes to saucepan.
3. Saute until the lamb is browned, then stir in next seven ingredients, up to the water.
4. Reduce heat, and simmer, uncovered, for 15 minutes then add the beans.
5. Simmer for another 5 to 10 minutes, then add the pasta.
6. Continue simmering until the pasta is al dente (depends on your pasta choice, 5-12 minutes), and serve with a good hearty whole wheat bread.

onion, garlic, red pepper, lamb shoulder, fresh tomatoes, turmeric, cumin, fivespice powder, cinnamon, salt, water, garbanzo beans, macaroni

Taken from www.food.com/recipe/shorba-libyan-style-lamb-stew-358396 (may not work)