Moroccan cuisine · Soups & Stews

Chorba Hamra

Deep red soup of lamb pieces, tomato paste and celery, cooked creamy with fine vermicelli.

Ingredients · for 4 servings

• 500 g lamb shoulder (cubed)
• 2 onions
• 2 stalks celery
• 3 tbsp tomato paste
• 400 g chopped tomatoes
• 1 tsp cinnamon
• 1 tsp paprika (sweet)
• 1/2 tsp cayenne pepper
• 100 g vermicelli noodles
• 1/2 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb into 2 cm cubes, finely chop the onions and cut the celery, including the leaves, into thin slices.
2. Heat olive oil in a large pot and sear the meat over high heat for 6–7 min. until browned all over, then add onions and celery and sauté along for 5 min.
3. Stir in tomato paste, cinnamon, paprika and cayenne pepper and toast for 2 min. until the tomato paste turns deep red and the base is fragrant.
4. Add the chopped tomatoes, pour in 1.5 l hot water, season with salt and pepper and simmer covered gently for 40 min. until the lamb is tender.
5. Sprinkle in the vermicelli and cook uncovered for 6–8 min., stirring twice, until the soup visibly thickens and turns deep red and glossy.
6. Sprinkle with plenty of chopped cilantro and serve very hot in deep bowls.