📖 Instructions

1. Prepare the Lamb: In a large bowl, combine the cubed lamb with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, and 1/2 teaspoon of paprika. Mix well to ensure the lamb is evenly coated. Let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.
2. Sear the Lamb (Optional): If you prefer a deeper, richer flavor, heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. This step adds a wonderful depth of flavor but can be skipped if you’re short on time.
3. Sauté the Vegetables: In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute until fragrant, being careful not to burn the garlic.
4. Add Tomato Paste and Spices: Stir in the tomato paste, remaining cumin, paprika, turmeric, coriander, and chili powder (if using). Cook for about 2 minutes, stirring constantly, to allow the spices to bloom and release their flavors.
5. Introduce the Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
6. Incorporate the Pasta: Add the broken pasta pieces to the pot. Stir well to ensure the pasta is submerged in the liquid. If needed, add a little more broth to cover the pasta completely.
7. Simmer and Thicken: Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The consistency should be thick and stew-like.
8. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more salt, pepper, or spices to your preference. If the sauce is too thick, add a little more broth to reach the desired consistency.
9. Grill the Lamb Kebabs (Optional): If you seared the lamb, you can thread the seared lamb cubes onto skewers. Grill the lamb kebabs over medium heat for 5-7 minutes, turning occasionally, until they are nicely charred and cooked through. This step is optional but adds a lovely smoky flavor.
10. Combine and Serve: Stir the grilled lamb kebabs (or seared lamb) into the Mbekbka. Garnish with fresh cilantro or parsley. Serve hot and enjoy!