Algerian Chorba Lamb Soup (Printable Version)

North African lamb soup simmered with spices, tomatoes, and fresh vegetables for a hearty meal.

# What You Need:

→ 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 - 0.5 tsp ground cinnamon
17 - 0.5 tsp ground black pepper
18 - 0.5 tsp ground turmeric
19 - 0.5 tsp chili flakes (optional, to taste)
20 - 1 1/2 tsp salt (or to taste)

→ Staples

21 - 2 tbsp olive oil
22 - 6 1/4 cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# 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, cinnamon, black pepper, turmeric, chili flakes, and salt. Cook for 2 minutes until fragrant.
04 - Add diced fresh tomato, canned chopped tomatoes, and zucchini. Mix well.
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 as necessary.
08 - Ladle soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Pointers:

01 -
  • The spices create this unexpected warmth that settles in your chest the moment you taste it, like a gentle hug from the inside.
  • Tender lamb practically melts into the broth while staying substantial enough to feel like a proper meal, not just a starter.
  • It comes together in just over an hour, making weeknight comfort food actually achievable.
02 -
  • Don't skip blooming the spices in that tomato paste—it sounds like a small step but it's the difference between a good soup and one that tastes like it's been simmering for hours.
  • Add the zucchini late in cooking or it becomes mushy; I discovered this after making a pot that looked like vegetable soup rather than chorba.
  • Fresh herbs at the end are non-negotiable; dried coriander will not give you what you need, so find the fresh stuff or the soup loses its soul.
03 -
  • If your broth tastes thin or one-dimensional, that's usually a sign the vegetables weren't given enough time to break down and build body—don't rush the simmering phase.
  • The secret weapon is using both fresh and canned tomatoes; the fresh adds brightness while the canned provides reliable body and acidity that balances the spices perfectly.
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