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Meat, Maghreb and Middle East

Lamb Imbakbaka

Lamb imbakbaka is a Libyan dish of short pasta cooked directly in a spiced tomato sauce with lamb and chickpeas. This recipe serves 4, takes about 60 minutes, and stays easy to make, for a cost of €2.50 per person. The key to success is cooking the pasta right in the sauce, stirring often so it doesn't stick.

Tonight, pasta that cooks right in its own lamb sauce, Libyan imbakbaka, with chickpeas and spiced tomato, all in one pot.

Lamb Imbakbaka
Total time
1 h
Difficulty
Easy
Cost per person
€2.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Imbakbaka gets its character from one simple idea, cooking the pasta directly in the lamb sauce instead of boiling water. The pasta swells as it soaks up the tomato, cumin, and chili, ending up almost melting into the lamb cubes and chickpeas. The result is a hearty, slightly thick dish, far from the usual al dente pasta, built to feed a whole family from a single pot.

This is the kind of dish to make on a weeknight when you don't want to juggle several pans, or on a quiet Sunday while the pot simmers and you get on with something else. The chili stays mild enough not to scare off kids, and the chickpeas add a texture that's a nice change from regular pasta. Mon Chou likes this dish for its simplicity, one pot, one timer, and dinner is ready.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 500 g

Pantry

  • Short pastaoften in the pantry 350 g
  • Cooked chickpeasoften in the pantry 150 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Chili powderoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves

Allergens Gluten

The step by step recipe

  1. Cut the lamb into small cubes and brown it in the pot with the oil and chopped onion. 12 min

    Small cubes cook fast and flavor the whole sauce.

  2. Add the garlic, tomato paste, spices, salt and pepper, then the tomatoes and 50 cl of water.

    Let it simmer for 5 minutes so the spices blend in.

  3. Cover and simmer until the lamb is tender. 30 min

    Don't let the sauce reduce too much.

  4. Add the raw pasta, chickpeas, and 40 cl of hot water, and cook while stirring. 12 min

    Add more hot water if the pasta looks dry.

  5. Turn off the heat and let it rest, covered, before serving. 5 min

    The sauce thickens and coats the pasta.

Our tips to get it right

  • Pick short, sturdy pasta like ditalini or penne, they hold up better than thin pasta when cooked straight in the sauce.
  • Cut the lamb into even cubes so it cooks uniformly and stays tender after the 30 minutes of simmering.
  • Taste the sauce before adding the pasta, that's the best moment to adjust the salt, chili, or cumin.

The variations

  • Swap the lamb for diced beef for a slightly milder version that's just as tender.
  • For a vegetarian version, skip the meat and double the chickpeas, adding a bit more tomato paste for color and body.
  • For kids or a quicker meal, cut the chili in half and top with a little shredded cheese before serving.

What to serve it with

  • A cucumber and mint salad
  • Flatbread for scooping
  • Hot mint tea

Storage

Lamb imbakbaka keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, the pasta softens slightly after thawing but the flavor holds up. Reheat gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make lamb imbakbaka ahead of time?

Yes, you can make the lamb sauce a day ahead and keep it in the fridge. Add the raw pasta only when you reheat and serve, so it stays tender instead of turning mushy.

What pasta works best for imbakbaka?

Short pasta like ditalini, penne, or elbow macaroni works best. It soaks up the sauce well without breaking apart while cooking in the pot.

Can you freeze lamb imbakbaka?

Yes, this dish freezes well for up to 2 months in a sealed container. The pasta will be a bit softer after thawing, but the flavor stays the same.

Can you swap the chickpeas for another legume?

You can use cooked white beans instead of chickpeas, the texture stays close. Skip lentils, they break down too fast in the sauce.

How long does it take to make a lamb imbakbaka?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb imbakbaka?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb imbakbaka cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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