Algerian Chorba Lamb Soup (Printable)

Fragrant North African lamb soup with spices, fresh vegetables, and vermicelli for a warming, satisfying dish.

# What You 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 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 - 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides, about 5 minutes.
02 - Add onions, garlic, carrots, celery, and potato. Cook, stirring occasionally, for 5 minutes until softened.
03 - Stir in tomato paste, spices, and salt. Cook for 2 minutes until fragrant.
04 - Add diced fresh tomato, canned tomatoes, and zucchini. Mix well.
05 - Pour in water or stock and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, skimming foam as needed.
06 - Add vermicelli or soup pasta and simmer for 10 to 12 minutes, until pasta is cooked.
07 - Stir in chopped parsley and coriander. Adjust seasoning if needed.
08 - Ladle the soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Suggestions:

01 -
  • The spice blend is warm and complex without being aggressive, building layers of flavor that keep you coming back for another spoonful.
  • Tender lamb becomes silky after simmering, and the broth picks up all its richness, making this feel more luxurious than its simple ingredient list suggests.
  • It's adaptable—add chickpeas, swap in chicken, throw in whatever vegetables you have on hand—and it still tastes like an authentic North African memory.
02 -
  • Don't skip browning the lamb—those caramelized edges are where half the flavor lives, and rushing this step makes the difference between soup and broth.
  • If your pasta gets mushy, it's because you either added it too early or cooked it too long; the second it becomes tender is when you should stop.
  • A squeeze of fresh lemon right before eating transforms the entire experience, so always have wedges ready—don't stir it into the pot where it'll cook away.
03 -
  • Toast your spices in the hot oil for a full minute—those extra seconds before you add the tomato paste unlock flavors that store-bought spice blends can't match.
  • If you prefer a thicker, heartier soup, reduce the liquid to 1.25 L or add an extra potato; if you like it brothier, add another 250 mL of stock.
Return