Ingredients with Measurements:
- 1 lb. lamb, cut into small pieces
- 1 onion, chopped
- 2 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
- 1 can (14 oz.) diced tomatoes
- 6 cups chicken broth
- 1 cup lentils
- 1 cup chickpeas
- 1/2 cup orzo pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Add the diced tomatoes and chicken broth to the pot and bring to a boil.
5. Add the lentils and chickpeas to the pot and reduce the heat to low. Cover and simmer for 30 minutes.
6. Add the orzo pasta to the pot and cook for an additional 10 minutes, or until the pasta is tender.
7. Add the browned lamb back to the pot and cook for 5 minutes, or until heated through.
8. Stir in the chopped parsley and cilantro.
9. Serve the Moroccan Lamb Chorba hot, with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the lamb
Low heat for simmering the soup
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 360
Fat: 12g
Carbohydrates: 35g
Protein: 28g
Sodium: 1300mg
Fiber: 9g
Sugar: 6g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Red lentils can be used instead of green lentils.
- Any small pasta can be used instead of orzo pasta.
Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of saffron to the pot for extra flavor.
Tips and tricks:
- Brown the lamb in batches to ensure even browning.
- Rinse the lentils and chickpeas before adding them to the pot.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
Store any leftover Moroccan Lamb Chorba in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the Moroccan Lamb Chorba in individual bowls with a lemon wedge on the side.
Garnishes:
Garnish the soup with additional chopped parsley and cilantro.
Pairings:
Serve the Moroccan Lamb Chorba with crusty bread for dipping.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chorba is a traditional soup in North African cuisine, often made with lamb or chicken and vegetables.
Flavor profiles:
The Moroccan Lamb Chorba is a savory and spicy soup with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Moroccan