Algerian Chorba Lamb Soup (Printable)

Hearty North African lamb stew with aromatic spices, fresh vegetables, and tender chunks of meat.

# Components:

→ 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 - 0.5 tsp ground cinnamon
17 - 0.5 tsp ground black pepper
18 - 0.5 tsp ground turmeric
19 - 0.5 tsp chili flakes (optional, to taste)
20 - 1 1/2 tsp salt or to taste

→ Staples

21 - 2 tbsp olive oil
22 - 6 1/4 cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# Method:

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

# Expert Advice:

01 -
  • It's the kind of soup that fills your kitchen with a smell so good you'll want to bottle it.
  • Tender lamb becomes almost silky after simmering, while the spices create a warmth you feel all the way through.
  • One pot, no fussy techniques, and it easily feeds a crowd without requiring you to babysit it.
02 -
  • Skimming the foam during the first half of simmering makes an enormous difference—the broth becomes clear and refined instead of cloudy.
  • Don't add the pasta until the very end, or it'll turn to mush and the soup becomes starchy instead of elegant.
  • Fresh herbs are not optional; they're the moment where this soup shifts from warming to actually memorable.
03 -
  • Let the browned lamb sit undisturbed for those first few minutes—moving it around keeps it from developing that gorgeous caramelized crust.
  • If you taste it and feel like something's missing, a tiny pinch more cinnamon or a small squeeze of lemon usually finds what was hidden.
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