CHORBA SOUP WITH LAMB

Chorba Soup With Lamb image

Provided by Florence Fabricant

Categories project, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
1 pound boneless lamb shoulder, well-trimmed of fat and diced fine
Salt and freshly ground black pepper
2 1/2 cups canned tomato puree
3 to 4 tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons chopped flat-leaf parsley
3/4 cup fine pearl barley, millet or orzo
1 lemon, in 6 wedges

Steps:

Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 560 milligrams, Sugar 6 grams