Algerian Lamb Chorba Soup (Printable)

North African lamb stew with warming spices, fresh vegetables, and herbs for a satisfying meal.

# What You'll Need:

→ Meats

01 - 1.1 lbs lamb shoulder, cut into ¾ 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 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 - ½ tsp ground cinnamon
17 - ½ tsp ground black pepper
18 - ½ tsp ground turmeric
19 - ½ tsp chili flakes (optional, to taste)
20 - 1½ tsp salt, adjust to taste

→ Staples

21 - 2 tbsp olive oil
22 - 6 ⅓ cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# Step-by-step Directions:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides, approximately 5 minutes.
02 - Add chopped onions, minced garlic, diced carrots, celery, and potato to the pot. 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 to release aromas.
04 - Mix in peeled diced fresh tomato, canned chopped tomatoes, and diced zucchini until evenly combined.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and let simmer gently for 1 hour, skimming foam occasionally.
06 - Add vermicelli or small pasta to the pot and simmer for an additional 10 to 12 minutes until tender.
07 - Stir in chopped parsley and coriander. Adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • It fills your kitchen with the most intoxicating aroma—cinnamon, cumin, and tomato creating something instantly memorable.
  • One pot, one hour, and you have a meal that tastes like it took all day to make.
  • The lamb becomes impossibly tender, practically melting into each spoonful alongside the soft vegetables.
02 -
  • Don't skip browning the lamb properly—it's not extra, it's essential for building deep, savory flavor that can't be rushed.
  • The tomato paste needs those two minutes in the hot oil and spices to lose its raw edge; this one step separates good chorba from great chorba.
  • Add the fresh herbs at the very end; cooking them kills their brightness and you lose half the appeal.
03 -
  • Make a double batch and freeze half in containers—it's one of those soups that transforms an ordinary week into something special.
  • If your broth tastes thin, let it simmer a little longer uncovered before adding the pasta; the flavors will concentrate and deepen.
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