Chorba soup with lamb

Preparation time 25 minutes

Total time: 2 hours 10 minutes

Serves 6 to 8

Ingredients

450 g (1 lb) bone-in sliced lamb shoulder (about 2 slices)
30 ml (2 tbsp) olive oil
2 onions, chopped
1 large carrot, diced
1 celery stalk, diced
1.5 litres (6 cups) chicken broth
1 can (28 oz/796 ml) diced tomatoes
15 ml (1 tbsp) ground coriander seeds
10 ml (2 tsp) sweet paprika
5 ml (1 tsp) turmeric
5 ml (1 tsp) harissa
90 g (1/2 cup) medium bulgur
1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 zucchini, diced
15 g (1/3 cup) cilantro stems and leaves, finely chopped, reserved separately (see Chef’s tip)

In a large pot over medium-high heat, brown the meat in the oil on both sides. Season with salt and pepper. Set aside on a plate.
In the same pot over medium heat, soften the onions, carrot and celery in the lamb cooking fat for 4 minutes while stirring often. Pour in the broth. Add the meat, tomatoes, spices and harissa. Season generously with salt and pepper. Bring to a boil. Simmer for 1 hour or until the meat is starting to soften. Remove the meat from the pot and let cool on another plate.
Add the bulgur, chickpeas, zucchini and cilantro stems to the pot. Continue to cook for 15 minutes.
Meanwhile, on a work surface, remove and compost the bones and excess fat from the meat. Dice the meat. Return the meat to the pot and reheat in the soup while stirring. Adjust the seasoning.
Serve the soup in bowls garnished with the cilantro leaves. Serve immediately.

Don’t compost your cilantro stems! They are full of flavour and stand up well to cooking.