Chorba Soup With Lamb
- Total Time
- 1 hour
- Rating
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
392 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 18 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes