Algerian Chorba Lamb Spiced (Printable Page)

A flavorful North African lamb soup with warming spices and fresh vegetables, ideal for cozy gatherings.

# What You'll Need:

→ Meats

01 - 1.1 lb 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 (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

# Step-by-Step Guide:

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, stirring occasionally, for 5 minutes until vegetables soften.
03 - Stir in tomato paste, ground cumin, coriander, paprika, cinnamon, black pepper, turmeric, chili flakes, and salt. Cook for 2 minutes until fragrant.
04 - Combine diced fresh tomato, canned chopped tomatoes, and zucchini into the pot, mixing thoroughly.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour, skimming foam as necessary.
06 - Add vermicelli or small pasta to the pot and simmer for 10 to 12 minutes until pasta is tender.
07 - Stir chopped parsley and coriander into the soup. Adjust seasoning if required.
08 - Ladle the soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Tips:

01 -
  • The smell alone—cumin, cinnamon, paprika layered together—will make your kitchen feel like a Moroccan market.
  • It's the kind of soup that tastes even better the next day, so you can make it ahead without stress.
  • One pot, one ladle, and you've fed six people something that tastes like it took hours of fussing.
02 -
  • Don't skip browning the lamb—it's not extra work, it's the whole foundation of flavor.
  • If your broth tastes flat after an hour, it's usually salt; add it gradually and taste between pinches, because it transforms everything.
  • The pasta will keep absorbing broth as it sits, so if you're serving later, cook it just al dente and add more warm stock before serving.
03 -
  • Browning the lamb properly is non-negotiable—it creates the flavor base everything else rests on.
  • Don't add the pasta until near the very end, and keep the heat at a gentle simmer so it doesn't turn to mush.
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