Savory Libyan Sharba with Tender Lamb

1.Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the lamb pieces to the pot and brown them on all sides, about 5-7 minutes.

4.Sprinkle in the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. Stir well to coat the lamb with the spices and cook for another 2 minutes.

5.Pour in the broth and add the diced tomatoes, carrots, potatoes, and chickpeas. Bring the mixture to a boil.

6.Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more broth or water if needed to maintain the desired consistency.

7.Once the lamb is tender, taste the soup and season with salt and pepper as needed.

8.Remove from heat and stir in the chopped parsley just before serving.