Chorba Hamra
(Red Soup) Recipe

Origin: Algeria Period: Traditional

Ingredients:

1 tbsp olive oil
225g lamb, cubed
1 large onion, finely chopped
2 tsp ground coriander seeds
1/2 tsp cayenne pepper
generous pinch of freshly-ground black pepper
generous pinch of ground cinnamon
1 tsp salt
450g tomatoes, crushed
1 large potato, peeled and finely sliced
1 large carrot, finely sliced
1 medium courgette (zucchini), sliced
1 celery stick, sliced
400g cooked chickpeas
115g vermicelli pasta, broken into pieces
1.4l vegetable stock
lemon wedges, to serve

Chorba Hamra
(Red Soup) Preparation:

Method:

Heat the oil in a large pan and use to fry the lamb, onion, salt and spices for about 10 minutes, or until the lamb is well browned. Now add the stock and bring to a boil before stirring in all the vegetables. Return the pan to a boil then reduce to a simmer, cover and cook for about 12 minutes, or until the vegetables are tender.

Return the mixture to a boil, reduce the heat to a simmer then cook, uncovered, for about 10 minutes more, or until the pasta is done. Ladle into soup bowls and serve accompanied by the lemon wedges.

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