Algerian Chorba Lamb Soup (Printable)

A fragrant North African stew featuring tender lamb, aromatic spices, and a blend of vegetables and herbs.

# Ingredient List:

→ Meats

01 - 1.1 lb lamb shoulder, cut into 3/4 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)
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 1/8 ounces vermicelli or small soup pasta

# 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 onion, garlic, carrots, celery, and potato to the pot. Cook while 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 - Mix in diced fresh tomato, canned chopped tomatoes, and zucchini thoroughly.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, skimming any foam as needed.
06 - Add vermicelli or small soup pasta and continue simmering for 10 to 12 minutes until pasta is tender.
07 - Stir in chopped parsley and coriander. Taste and adjust salt or spices if necessary.
08 - Ladle soup into bowls, garnish with reserved fresh herbs, and serve hot with lemon wedges.

# Expert Advice:

01 -
  • It's a soup that feels like a meal and tastes like someone's been simmering it all day, even though it comes together in just over an hour.
  • The spices are warm without being aggressive, and somehow they make you want to eat slowly and savor each spoonful.
  • It's forgiving—you can swap vegetables, adjust the heat, or change the pasta shape without losing what makes it special.
02 -
  • Don't skip browning the lamb—this is where the soup's depth comes from, and rushing it means missing half the flavor.
  • If your broth tastes flat after simmering, the issue is almost always that you haven't bloomed the spices properly in hot oil before adding liquid.
  • Add the pasta near the end because it absorbs broth and will make the soup thicker as it sits—you can always add a splash of water when reheating.
03 -
  • If you're making this for someone who's never had it, don't oversell the spices—just let them taste it, because the flavors are warm, not aggressive, and the surprise of how much they love it is part of the experience.
  • Keep a little extra broth on hand when you serve because the pasta keeps absorbing liquid, and having warm stock nearby means everyone gets the right consistency in their bowl.
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