Ingredients
- Brown onion 1
- Lamb meat with bones 500g
- SpinneysFOOD Black Pepper Freshly ground, to taste
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- Garlic 3 cloves
- SpinneysFOOD Cumin Seeds 1 tsp
- Cloves 2
- Juniper berries 3
- SpinneysFOOD Cinnamon Stick 1
- Tomato paste 1 tbsp
- Vegetable stock 1l
- Pearl barley 200g
- Tomatoes 3, ripe
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Fresh Coriander A handful
- Tamees or flatbread of choice 6
Nutrition (Per serving)
- Calories 651
- Fat 10.9g
- Saturates 2.8g
- Protein 38.5g
- Carbs 104g
- Sugars 6.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Shorba hab
Middle Eastern 20 Mins Prep · 30 Mins Cook
- Finely slice the onion.
- Season the lamb with salt and pepper. Place a pressure cooker on a medium heat and add the oil. Place the lamb in the cooker and sear on all sides until golden. Remove the lamb from the cooker.
- Add the onions to the cooker and sauté until soft and translucent, approx. 10 minutes.
- Crush the garlic and add to the pot along with the cumin seeds, cloves, juniper berries and cinnamon. Add the tomato paste and cook for 2 minutes. Deglaze with the stock. Add the lamb back in along with the pearl barley.
- Dice the tomatoes and add to the pot along with the salt.
- Bring to a boil, then secure the lid of the cooker and pressure cook for 30 minutes. Slowly release the pressure before removing the lid.
- Top with roughly chopped coriander. Serve hot with flatbreads on the side.