Chorba Hamra (Red Tomato and Lamb Soup) (ءارمح ةبرش)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cubed — 350 g (12 oz)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 50 g (3 tbsp)
- Ground cumin — 3 g (1/2 tsp)
- Ground cinnamon — 1 g (1/4 tsp)
- Vermicelli noodles, broken — 60 g (2 oz)
- Vegetable oil — 30 ml (2 tbsp)
- Water — 1.4 L (6 cups)
- Fresh coriander, chopped — 10 g (2 tbsp)
- Salt — 8 g (1 1/2 tsp)
Method
- Heat oil in a large pot and brown the lamb with the onion.
- Stir in tomato paste, cumin and cinnamon; cook for 1-2 minutes.
- Add water and salt, bring to a boil, then simmer covered for 35-40 minutes until the lamb is tender.
- Add the vermicelli and simmer for a further 6-8 minutes until tender.
- Stir in fresh coriander just before serving.
Introduction: A rich, deep red tomato soup with tender lamb, vermicelli and a warm blend of spices, another Ramadan table staple.
Cultural Background: Chorba Hamra (‘red soup’) is named for its deep tomato colour, and alongside Chorba Frik forms the backbone of many Algerian iftar meals during Ramadan.
Tips: Cook the tomato paste briefly before adding liquid to deepen its flavour. Add the vermicelli only near the end so it doesn’t overcook and turn mushy.
Variations: Add a handful of cooked chickpeas for extra heartiness. Finish with a squeeze of lemon for brightness.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based soup.
Serving Suggestions: Serve hot with dates and fresh bread, in the classic Ramadan iftar tradition.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat on the stovetop with a splash of water to loosen, stirring occasionally.
Nutrition: 310 kcal | Protein 20g | Carbs 26g | Fat 13g
FAQs:
Q: What’s the difference between Chorba Hamra and Chorba Frik?
A: Chorba Hamra is thickened with vermicelli and has a deeper tomato flavour, while Chorba Frik is thickened with cracked wheat and has a smokier character.
Q: Can I use chicken instead of lamb?
A: Yes, chicken works well and reduces the cooking time by about 15 minutes.
- Lamb shoulder, cubed — 350 g (12 oz)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 50 g (3 tbsp)
- Ground cumin — 3 g (1/2 tsp)
- Ground cinnamon — 1 g (1/4 tsp)
- Vermicelli noodles, broken — 60 g (2 oz)
- Vegetable oil — 30 ml (2 tbsp)
- Water — 1.4 L (6 cups)
- Fresh coriander, chopped — 10 g (2 tbsp)
- Salt — 8 g (1 1/2 tsp)
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