Updated: Apr 11
Hey, you! 🥘
When I made Chorba for the first time last year, I had no idea I would love it so much, but I did. Click here for the post. When my Algerian friend gave me her recipe, she told me I could make this with either chicken or lamb. At the time, I decided to make it with chicken, so I thought I would try it out with lamb this year. I absolutely loved it with chicken, and well, let me be absolutely honest with you - lamb was even better! It is super easy to prepare, but is packed with so much flavour! Oh yum, yum, yum! 🤤
500g lamb meat
1 onion, chopped
3 garlic cloves, crushed
1 bouquet of fresh coriander, roughly chopped
400g tomato purée
1L warm water
1 green chili pepper
1 tsp ground coriander
1 tsp paprika
1 tsp ground cumin
Short-cut Vermicelli, as much as desired
1 tbsp olive oil
In a deep pan, heat the olive oil. Add the chopped onion and garlic in the pan and sauté until the onion becomes translucent.
Add the lamb meat to the pan and brown. Stir everything together. Add the coriander and stir. Let it cook, uncovered, on medium heat for 10 minutes.
Add the tomato purée, warm water, and spices. Cover and let it simmer for 30 minutes. Make sure the lamb is cooked through.
Add the green chili and continue to let it simmer for 20 minutes.
Add the vermicelli. Season with salt and black pepper as needed. Let it simmer for 10 minutes.
Serve hot and enjoy! 😊