Algerian Chorba Lamb Soup (Print Version)

A nourishing North African lamb soup featuring spices, tomatoes, and fresh vegetables, ideal for a cozy meal.

# What You'll 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 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 1/4 cups water or low-sodium beef stock
23 - 2.1 oz vermicelli or small soup pasta

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides for approximately 5 minutes.
02 - Add onions, garlic, carrots, celery, and potato to the pot. Cook while stirring occasionally for 5 minutes until softened.
03 - Stir in tomato paste, ground cumin, ground coriander, paprika, cinnamon, black pepper, turmeric, chili flakes if using, and salt. Cook for 2 minutes until fragrant.
04 - Mix in diced fresh tomato, canned chopped tomatoes, and zucchini, stirring to combine evenly.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour, removing any foam that forms.
06 - Add vermicelli or the small soup pasta and cook uncovered for 10 to 12 minutes until tender.
07 - Stir in chopped parsley and coriander. Taste and adjust seasoning as necessary.
08 - Ladle the soup into bowls, garnish with reserved herbs, and serve hot accompanied by lemon wedges.

# Expert Tips:

01 -
  • The spice balance is almost musical—warm, never aggressive, and utterly craveable.
  • It's a one-pot meal that feels restaurant-worthy but asks so little of you while it simmers.
  • Lamb becomes fall-apart tender without demanding special technique or expensive cuts.
  • This soup tastes even better the next day when the flavors settle into something deeper.
02 -
  • Never skip browning the lamb—those caramelized edges are where the deepest flavor lives, and it's the one step that can't be rushed or skipped.
  • Chili flakes are listed as optional, and they really are; add them only at the end so you can taste first and decide if the soup needs that heat.
  • The longer this soup sits before serving, the better it tastes—make it a day ahead if you can, and reheat gently with a splash of water or stock since the pasta absorbs liquid as it cools.
03 -
  • If your broth tastes thin or underwhelming after simmering, don't panic—blend one ladle of the cooked vegetables with a little broth and stir it back in to add body and creaminess without cream.
  • The difference between good chorba and unforgettable chorba is often a small pinch of sugar if your tomatoes are very acidic, and a full minute of extra simmering time after you add the pasta—it mellows everything into harmony.
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