Lamb chobra | Daily Mail Online

Lamb chobra

A chorba is a North African stew flavoured with ras-el-hanout, which is a mixture of whatever spices are popular in the particular area of Algeria or Tunisia that the dish comes from. I was introduced to it by an Algerian fisherman while we were filming the TV series. I added some harissa to mine for a bit of extra oomph. 

A chorba is a North African stew flavoured with ras-el-hanout, which is a mixture of whatever spices are popular in the particular area of Algeria or Tunisia that the dish comes from

SERVES 4-5

1 tbsp olive oil

675g lean, boneless lamb shoulder (or mix of leg and shoulder), cut into 2.5cm cubes

1 large red onion, chopped

2 cloves garlic, chopped

2 tbsp tomato paste

1 ½ tbsp harissa paste

1 tbsp ras-el-hanout

½ tsp ground ginger

400g tin chickpeas, drained and rinsed

90g orzo pasta

handful fresh coriander leaves, chopped

salt and black pepper

  • Heat the oil in a large pan. Add the diced lamb, a batch at a time, and brown it all over; don’t overcrowd the pan. Add the red onion and garlic to cook for a few minutes until softened, then add the tomato and harissa pastes. Put the browned lamb back in the pan.
  • Pour in 1.5 litres of water and bring to a simmer. Add the ras-el-hanout, ginger, 1 ½ teaspoons of salt and the chickpeas, then cover the pan and leave to simmer for 30-40 minutes.
  • Remove the lid and simmer for a further 10 minutes.
  • Add the orzo pasta with half the chopped coriander and cook for another 10 minutes until the pasta is tender. Taste for seasoning and add salt and pepper if necessary.
  • Serve garnished with the remaining coriander.

 

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