Entree: Libya – Makaruna Imbakbaka (A Libyan baked/stewed macaroni dish of pasta and tender spiced meat in a tomato-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.54 cm) pieces
- 1 lb (454 g) short macaroni or elbow pasta
- 3 tbsp (45 ml) olive oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups (480 ml) canned crushed tomatoes
- 4 cups (960 ml) lamb or beef stock
- 1 (15 oz (425 g)) can chickpeas, drained (about 9 oz (255 g) drained)
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) smoked paprika
- 1–2 tbsp (15–30 ml) harissa paste, to taste
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (6 g) fresh cilantro, chopped
- Optional: toasted pine nuts for garnish

Show original ingredient measurements

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 1 lb (454 g) short macaroni or elbow pasta
- 3 tbsp (45 ml) olive oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups (480 ml) canned crushed tomatoes
- 4 cups (960 ml) lamb or beef stock
- 1 (15 oz / 425 g) can chickpeas, drained (about 9 oz / 255 g drained)
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) smoked paprika
- 1–2 tbsp (15–30 ml) harissa paste, to taste
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (6 g) fresh cilantro, chopped
- Optional: toasted pine nuts for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the lamb pieces dry and season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat and brown the lamb in batches until well-colored; transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and the sliced onions. Sauté until soft and golden, about 8–10 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the cumin, coriander, cinnamon, smoked paprika, and tomato paste; cook 1–2 minutes to bloom the spices. Add the crushed tomatoes and harissa, stirring to combine.
4. Return the lamb to the pot, add the bay leaves and stock, bring to a simmer, then reduce heat to low. Cover and simmer gently until the lamb is tender, about 60–75 minutes.
5. When the lamb is nearly tender, bring a separate large pot of salted water to a boil and cook the macaroni 1–2 minutes shy of the package directions (it will finish in the sauce). Drain and set aside.
6. Once the lamb is tender, add the drained chickpeas and simmer 5 minutes to heat through. Taste and adjust seasoning with additional salt, pepper, or harissa.
7. Stir the par-cooked macaroni into the sauce and simmer gently uncovered until the pasta is fully cooked and has absorbed some sauce, 4–6 minutes. If the stew becomes too thick, add up to 1/2 cup (120 ml) water or stock to loosen.
8. Remove from heat, stir in the lemon juice, chopped parsley, and cilantro. Discard bay leaves.
9. Serve hot in a wide dish, garnished with toasted pine nuts if using and extra herbs at the table.

1. Pat the lamb pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a large heavy pot over medium-high heat and brown the lamb in batches until well-colored; transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp olive oil and the sliced onions. Sauté until soft and golden, about 8–10 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the cumin, coriander, cinnamon, smoked paprika, and tomato paste; cook 1–2 minutes to bloom the spices. Add the crushed tomatoes and harissa, stirring to combine.
4. Return the lamb to the pot, add the bay leaves and stock, bring to a simmer, then reduce heat to low. Cover and simmer gently until the lamb is tender, about 60–75 minutes.
5. When the lamb is nearly tender, bring a separate large pot of salted water to a boil and cook the macaroni 1–2 minutes shy of the package directions (it will finish in the sauce). Drain and set aside.
6. Once the lamb is tender, add the drained chickpeas and simmer 5 minutes to heat through. Taste and adjust seasoning with additional salt, pepper, or harissa.
7. Stir the par-cooked macaroni into the sauce and simmer gently uncovered until the pasta is fully cooked and has absorbed some sauce, 4–6 minutes. If the stew becomes too thick, add up to 1/2 cup (120 ml) water or stock to loosen.
8. Remove from heat, stir in the lemon juice, chopped parsley, and cilantro. Discard bay leaves.
9. Serve hot in a wide dish, garnished with toasted pine nuts if using and extra herbs at the table.