Shurabat al-Farik with Spiced Lamb and Vermicelli

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 cup vermicelli noodles 1/2 cup vermicelli noodles
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 34g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the diced tomatoes, ground cumin, ground coriander, and ground cinnamon. Cook for a few minutes until the spices are fragrant.
4. 4.
   Pour in the chicken stock and bring the soup to a boil. Reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld together.
5. 5.
   Add the vermicelli noodles to the pot and cook for an additional 5-7 minutes, or until the noodles are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Shurabat al-Farik hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, marinate the lamb in the spice blend for at least 1 hour before cooking.
• Vermicelli noodles — Be careful not to overcook the vermicelli noodles, as they can become mushy. Follow the recommended cooking time on the package and test for doneness before adding them to the soup.

Tips & Tricks

• To add an extra layer of flavor, garnish the soup with a squeeze of fresh lemon juice before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the soup.
• For a heartier meal, serve the Shurabat al-Farik with warm pita bread or a side of rice pilaf.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the soup by adding your favorite vegetables such as carrots, celery, or bell peppers.

Serving advice

Serve the Shurabat al-Farik in individual bowls, garnished with fresh chopped parsley. Accompany it with warm pita bread or a side of rice pilaf for a complete and satisfying meal.

Presentation advice

To elevate the presentation of the Shurabat al-Farik, drizzle a swirl of olive oil on top of each bowl and sprinkle some additional ground cumin or cinnamon. This will add a touch of elegance and enhance the visual appeal of the dish.