FRIJE

Name: Chorba
Prep time: 20 min
Cook time: 120 min
Yield: 4 servings
Ingredients: 600 g of lamb neck; 50 g of vermicelli; 2 carrot; 2 potato; 1 zucchini; 1 small chickpeas (canned, drained weight); 1 small canned peeled tomato; 1 onion; 0.5 fresh coriander; 1 teaspoon of ground cumin; 2 tablespoon of olive oil; 1 teaspoon of harissa (optional); salt (according to taste); pepper (according to taste)

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Chorba

Discover our easy and quick recipe for Chorba on Cuisine Actuelle! Find the preparation steps, tips, and advice for a successful dish.

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 120 minutes

Energy: 570 kcal / serving

Instructions

1. Peel and chop the onion. Peel the carrot and potatoes and cut them into cubes, as well as the zucchini and lamb.
2. Heat the oil in a casserole dish, then brown the lamb on each side for 2 minutes. Add the onion, cook for a few minutes, and incorporate the vegetables, crushed tomatoes, chickpeas, cumin, salt, and a little harissa.
3. Cover with hot water until it reaches the desired level and bring to a simmer. Cook for 2 hours.
4. Remove the meat from the soup and bring it to a boil. Add the vermicelli, wait for 2 minutes, and return the meat to the casserole dish.
5. Serve sprinkled with chopped coriander.