Algerian Chorba Lamb Soup (Printable)

A flavorful North African lamb and vegetable soup rich in aromatic spices and herbs.

# What You'll Need:

→ Meats

01 - 1.1 lb lamb shoulder, cut into 0.8 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 tablespoons 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 teaspoon ground cumin
14 - 1 teaspoon ground coriander
15 - 1 teaspoon paprika
16 - 1/2 teaspoon ground cinnamon
17 - 1/2 teaspoon ground black pepper
18 - 1/2 teaspoon ground turmeric
19 - 1/2 teaspoon chili flakes (optional, to taste)
20 - 1 1/2 teaspoons salt (or to taste)

→ Staples

21 - 2 tablespoons olive oil
22 - 6.3 cups water or low-sodium beef stock
23 - 2.1 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. 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. 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 tender.
07 - Stir in chopped parsley and coriander. Taste and 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 impossibly tender while the broth deepens with every minute on the stove, creating layers you didn't know soup could have.
  • It fills your kitchen with a fragrance that makes everyone ask what you're cooking before they even arrive.
02 -
  • If you skip browning the lamb, the soup will taste thin and one-note—those first 5 minutes are not optional.
  • Add the zucchini late in cooking because it falls apart if it simmers with everything else, but add the pasta even later because it continues to absorb liquid and can turn mushy overnight.
03 -
  • Brown the lamb in batches if your pot is crowded, because that golden crust is where 70 percent of the soup's flavor lives.
  • Toast your spices in the hot oil before adding the liquid so they bloom instead of just sitting in water, which is the difference between a soup that tastes intentional and one that tastes like instructions were followed.
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