Chorba Soup With Lamb

Name: Chorba Soup With Lamb
Total time: 1 h
Yield: 6 servings
Cuisine: moroccan
Ingredients: 3 tablespoons extra virgin olive oil; 1 pound boneless lamb shoulder, well-trimmed of fat and diced fine; Salt and freshly ground black pepper; 2 1/2 cups canned tomato puree; 3 to 4 tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops); 1/4 cup finely chopped onion; 1/4 cup finely chopped celery; 2 tablespoons chopped flat-leaf parsley; 3/4 cup fine pearl barley, millet or orzo; 1 lemon, in 6 wedges

Recipe from Mohamed Kouki

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: 3(15)
Comments: Read comments

Featured in: The Neglected Cuisine of Tunisia

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Ingredients

Yield:6 servings

3tablespoons extra virgin olive oil
1pound boneless lamb shoulder, well-trimmed of fat and diced fine
Salt and freshly ground black pepper
2½cups canned tomato puree
3 to 4tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)
¼cup finely chopped onion
¼cup finely chopped celery
2tablespoons chopped flat-leaf parsley
¾cup fine pearl barley, millet or orzo
1lemon, in 6 wedges

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
Step 2
Mix ½ cup of the tomato puree with ½ cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
Step 3
Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.