Algerian Chorba Lamb Soup (Printable Version)

A rich North African dish with lamb, spices, and fresh veggies simmered to warming perfection.

# What You Need:

→ Meats

01 - 1.1 lb lamb shoulder, cut into 3/4 inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium potato, peeled and diced
06 - 1 medium 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

# Directions:

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 to the pot. Cook, stirring occasionally, for 5 minutes until softened.
03 - Stir in tomato paste, ground cumin, coriander, paprika, cinnamon, black pepper, turmeric, chili flakes, and salt. Cook for 2 minutes until fragrant.
04 - Add diced fresh tomato, canned chopped tomatoes, and zucchini to the pot. 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 salt and seasoning if necessary.
08 - Ladle the soup into bowls, garnish with reserved fresh herbs, and serve hot with lemon wedges.

# Expert Advice:

01 -
  • The lamb becomes so tender it practically dissolves on your tongue, while the spices build a warmth that lingers long after the meal.
  • It's forgiving enough for a weeknight but impressive enough to serve when you want people to feel genuinely cared for.
  • One pot, one afternoon, and your home smells like somewhere far more interesting than where you actually live.
02 -
  • The browning of the lamb isn't optional—it's the difference between a good soup and one that tastes like comfort itself.
  • If your pasta absorbs too much broth and the soup becomes thick by the next day, simply add more water when you reheat; the flavors are forgiving.
  • The spices should taste warm and balanced, never harsh or one-note; if they do, you likely added them to hot oil without the tomato paste to gentle them down.
03 -
  • Browning the lamb in batches ensures golden color instead of gray; patience here pays dividends throughout the cooking.
  • If your broth tastes flat after an hour, it's usually because you need more salt or the spices got lost; taste and adjust before adding pasta, not after.
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