Libyan Chorba

Instructions

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 Bharat, 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 color, 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