Algerian Chorba Lamb Soup (Printable)

A rich North African lamb dish blending spices, tomatoes, and fresh vegetables for a warming meal.

# What You Need:

→ Meats

01 - 1.1 lbs 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 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 (adjust 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

# Steps:

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

# Expert Advice:

01 -
  • The lamb becomes impossibly tender, falling apart with just a spoon after simmering in all those warming spices.
  • One pot feeds six people and tastes even better the next day when all the flavors have gotten to know each other.
  • You'll smell it cooking from the moment you sear the meat, and that aroma is half the comfort of eating it.
02 -
  • Don't skip browning the lamb—that caramelization on the meat creates flavors that no amount of simmering can replicate later.
  • Taste as you go, especially with salt and the chili flakes—you can always add more, but you can't take it back.
  • The pasta will continue to absorb liquid as it sits, so if you're making this ahead, keep extra broth on hand to loosen it up when you reheat.
03 -
  • Use a meat thermometer if you're unsure about doneness—lamb shoulder reaches tender perfection around 190°F when simmered, and you'll feel the difference in texture.
  • Don't rush the initial searing of the lamb; that golden-brown crust is where the magic starts, and it's worth those five minutes of your time.
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