Algerian Chorba Lamb Soup (Printable)

North African lamb and vegetable soup with warm spices and fresh herbs for a comforting meal.

# 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 - 0.5 teaspoon ground cinnamon
17 - 0.5 teaspoon ground black pepper
18 - 0.5 teaspoon ground turmeric
19 - 0.5 teaspoon chili flakes (optional, to taste)
20 - 1.5 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 tomatoes, and zucchini. Combine thoroughly.
05 - Pour in water or 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 needed.
08 - Ladle soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Tips:

01 -
  • The spices wake up your senses without overwhelming—every sip reveals something new, from warm cinnamon to earthy cumin.
  • One pot, honest ingredients, and you've got a meal substantial enough to anchor an entire evening.
  • It actually tastes better the next day, which means you're really cooking twice and only doing the work once.
02 -
  • Don't skip the browning step with the lamb—a gray pot of meat never becomes a golden, complex soup, no matter how long it simmers.
  • If you can't find fresh coriander, fresh parsley alone won't betray you, but if you skip herbs entirely, something essential disappears.
  • The soup thickens as it cools, so when you're adjusting seasoning at the end, remember tomorrow's version will be richer and deeper than tonight's.
03 -
  • Make this on a day when you're home and can occasionally peek at the pot—the smell alone is worth the company, and your presence keeps the heat honest.
  • Keep lemon wedges nearby while eating; it's not a garnish, it's the final seasoning that makes the whole thing sing.
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