Ingredients with Measurements:
- 1 lb lamb shoulder, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken or beef broth
- 1 can (14 oz) diced tomatoes
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup chopped kale or spinach
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 lemon, juiced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes.
3. Add onion and garlic and cook until softened, about 3 minutes.
4. Add cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper, and stir to combine.
5. Add broth, diced tomatoes, carrots, and celery, and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes.
7. Add zucchini, kale or spinach, cilantro, and parsley, and simmer for an additional 10 minutes.
8. Stir in lemon juice and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for browning lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 20g
Protein: 25g
Sodium: 1200mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Kale or spinach can be substituted with any leafy green vegetable.
- Cilantro and parsley can be substituted with any fresh herbs.
Variations:
- Add chickpeas or lentils for extra protein and fiber.
- Use different spices to change the flavor profile.
- Add potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- Brown the lamb well to develop flavor.
- Use homemade broth for the best flavor.
- Add lemon juice at the end for a bright, fresh flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, lemon wedges, or a dollop of yogurt.
Pairings:
Crusty bread, rice, or couscous.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chorba is a traditional North African soup that is often made with lamb or beef and a variety of vegetables and spices.
Flavor profiles:
Warm, spicy, and comforting.
Serving suggestions:
Serve hot with crusty bread for dipping.
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Region: Turkish