Algerian Chorba Lamb Soup (Printable)

A hearty North African soup blending tender lamb with tomatoes, spices, and fresh vegetables.

# 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 - 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 cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# How-To 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, 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 to combine.
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 if necessary.
08 - Ladle soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Tips:

01 -
  • It transforms a handful of spices into something that tastes like it took all day, even though it doesn't.
  • The lamb becomes so tender it melts, while the broth soaks up every warming note of cinnamon and cumin.
  • One pot, one hour, and suddenly your kitchen smells like someone who really knows how to cook.
02 -
  • Don't skip browning the lamb properly—it takes five minutes but creates the flavor foundation that makes this soup taste like hours of work instead of one.
  • The vermicelli should be small and delicate; thick pasta overwhelms the broth, so look for actual soup pasta or broken vermicelli, not spaghetti.
  • Cinnamon is not a typo—it's what makes chorba sing with warmth rather than tasting like an ordinary stew.
03 -
  • Make it a day ahead—chorba tastes even better after the spices have settled overnight, so the broth becomes more cohesive and delicious.
  • If you want lighter versions without guilt, swap lamb for chicken (reduce simmering time to forty minutes) or add a can of chickpeas for vegetarian protein that holds up beautifully in the broth.
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