Algerian Shorba. Thick stew with lamb, chicken, chickpeas, vegetables, and spices
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Algerian Shorba. Thick stew with lamb, chicken, chickpeas, vegetables, and spices
Ingredients
- Lamb - 17.6 oz
- Courgette - 1 piece
- Skin-On Chicken Breasts - 1 piece
- Turnips - 2 pieces
- Onion - 1 piece
- Salad Potatoes - 3 pieces
- Chickpea - 5.3 oz
- Passata Tomato Sauce - 3 tablespoons
- Cilantro - 1 bunch
- Mint - 1 bunch
- Ground Black Pepper - ½ teaspoon
- Ground Cinnamon - ¼ teaspoon
- Toasted Cumin Seeds - ½ teaspoon
- Olive Oil - 4 tablespoons
- Bulgur - 5.3 oz
- Lemon - 1 piece
- Tomatoes - 5 pieces
Step by Step guide
Step 1
Place all ingredients in a high-sided pot as you chop them.
Step 2
Cut the lamb into small cubes, about two to three centimeters on each side. Chop the onion and carrots into medium pieces, about half a centimeter.
Step 3
Peel the potatoes and leave them whole.
Step 4
Remove the skin from the tomatoes and chop them into small pieces, similar to the carrots.
Step 5
Cut the zucchini into cubes.
Step 6
Chop the mint and cilantro very finely, setting aside ¼ for later. Add the rest to the pot immediately.
Step 7
Add spices and a teaspoon of salt to the pot, along with the tomato paste, chickpeas, and olive oil.
Step 8
All ingredients should be in the pot, except for a small amount of cilantro, mint, lemon, and bulgur.
Step 9
Pour in a bit of water, enough to be about halfway below the level of the ingredients in the pot. Stir everything and place on high heat.
Step 10
Once boiling, reduce the heat to low and let it simmer for a quarter of an hour, stirring to prevent the vegetables from sticking to the bottom. Do not skim off any meat foam.
Step 11
After a quarter of an hour, add about one and a half liters of water and increase the heat again.
Step 12
Once the soup boils, reduce the heat and let it cook for about another half hour.
Step 13
When the potatoes are cooked, remove them and mash them into a puree, then return them to the soup.
Step 14
During cooking, remove the chicken breast, chop it into small pieces, and return it to the pot.
Step 15
Ten minutes before the end of cooking, add the bulgur. If desired, it can be replaced with fine vermicelli.
Step 16
Once the soup is ready, serve it in bowls, adding a slice of lemon to each bowl and sprinkling with the reserved herbs: cilantro and mint.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.