Sharba libyenne

Instructions

1. Brown the lamb pieces in the olive oil in a large pot over medium heat for 8 minutes.
2. Add the chopped onion and garlic and let them soften for 5 minutes.
3. Stir in the tomato paste, grated tomatoes, harissa and spices, then stir for 2 minutes.
4. Pour in the water, add the sliced carrot and the drained chickpeas, then bring to a boil.
5. Lower the heat, cover and simmer for 1 hour to 1 hour 15 minutes, until the meat is tender.
6. Adjust the seasoning, add the pasta if using and cook for another 8 to 10 minutes.
7. Sprinkle with chopped fresh coriander and serve piping hot with bread.