Chorba With Lamb & Dried Mint / Region: Libya - Cuisine Magazine - From New Zealand to the World

Ingredients

• 3 tablespoons olive oil
• 175g trimmed stewing lamb or beef, cut into about 1cm pieces
• 1 red or yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 ripe tomatoes, halved crosswise and grated, peel discarded
• 2 heaped tablespoons double concentrated tomato purée
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• cayenne pepper, to taste
• 100g (½ cup) canned chickpeas, rinsed or cooked dried chickpeas
• 2 heaped tablespoons finely chopped flat-leafed parsley
• 2 tablespoons finely chopped coriander
• 100g (about ½ cup) orzo or another small soup pasta
• 1 heaped tablespoon dried mint
• salt and pepper
• lemon wedges, to serve