Algerian Chorba Lamb Soup (Printable Version)

A comforting North African lamb and vegetable dish infused with fragrant spices and fresh herbs.

# Components:

→ Meats

01 - 1.1 lb lamb shoulder, cut into 0.8 inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium potato, peeled and diced
06 - 1 zucchini, diced
07 - 1 large tomato, peeled and diced
08 - 14 oz canned chopped tomatoes
09 - 2 garlic cloves, minced
10 - 2 tbsp tomato paste
11 - 1 bunch fresh coriander, chopped (reserve some for garnish)
12 - 1 bunch fresh parsley, chopped (reserve some for garnish)

→ Spices & Seasonings

13 - 1 tsp ground cumin
14 - 1 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp ground cinnamon
17 - 1/2 tsp ground black pepper
18 - 1/2 tsp ground turmeric
19 - 1/2 tsp chili flakes (optional, to taste)
20 - 1 1/2 tsp salt (or to taste)

→ Staples

21 - 2 tbsp olive oil
22 - 6 1/3 cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# Preparation steps:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides, about 5 minutes.
02 - Add onions, garlic, carrots, celery, and potato. Cook, stirring occasionally, for 5 minutes until softened.
03 - Stir in tomato paste, ground cumin, ground coriander, paprika, ground cinnamon, ground black pepper, ground turmeric, chili flakes, and salt. Cook for 2 minutes until fragrant.
04 - Add diced fresh tomato, canned chopped tomatoes, and zucchini. Mix thoroughly.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, skimming foam as needed.
06 - Add vermicelli or small soup pasta and simmer for 10 to 12 minutes until pasta is tender.
07 - Stir in chopped parsley and coriander. Adjust seasoning if necessary.
08 - Ladle the soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Advice:

01 -
  • The lamb becomes so tender it practically dissolves on your spoon, leaving behind all that spice and richness.
  • Every ingredient builds on the last, creating layers of warmth that feel like sitting by a fire in winter.
  • It tastes even better the next day, which means you get to eat it twice without any extra work.
  • The vermicelli soaks up the broth and turns silky, giving you something to chase around the bowl with bread.
02 -
  • Don't skip browning the lamb properly, that crust is where half the flavor comes from and you can't get it back later.
  • If you add the pasta too early it will turn mushy and soak up all the broth, leaving you with stew instead of soup.
  • Skim the foam during the first 10 minutes of simmering or your broth will taste cloudy and dull.
  • Fresh herbs at the end are not optional, dried herbs will make this taste like something from a packet.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the pot, it wakes up their oils and makes everything smell incredible.
  • If your broth tastes flat at the end, a tiny spoonful of tomato paste stirred in will deepen the flavor without making it taste more like tomato.
  • Use a potato masher to gently crush a few pieces of potato against the side of the pot during the last 10 minutes, it thickens the broth naturally and makes it feel richer.
  • Always save some fresh herbs for garnish, that bright green on top makes people excited before they even taste it.
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