Chorba (شوربة) — Moroccan Light Vermicelli Soup with Lamb and Celery

• 500 gboneless lamb shoulder, cut into 2 cm cubes (trim excess surface fat)
• 180 gyellow onion, finely diced
• 160 gcelery stalks, finely sliced (about 3 medium stalks)
• 20 gcelery leaves, chopped
• 20 gfresh cilantro, chopped
• 20 gfresh parsley, chopped
• 12 ggarlic cloves, minced (about 3 large cloves)
• 30 gtomato paste
• 250 gcrushed tomatoes
• 30 mlolive oil
• 2 tspground ginger
• 1 tspground turmeric
• 1 tspground cumin
• 2 tspsweet paprika
• 0.25 tspground cinnamon (optional but traditional in many homes)
• 8 gfine sea salt
• 1 tspblack pepper, freshly ground
• 1500 mlwater
• 80 gvermicelli noodles, broken into 3–4 cm pieces (fine vermicelli cooks fastest and stays light)
• 30 mllemon juice (about 1 lemon)

Instructions

1. 1

   Pat the lamb dry and cut it into even 2 cm cubes so it cooks at the same rate. Measure and chop all vegetables and herbs before you start, because the soup builds quickly once the pot is hot.

2. 2

   Heat the olive oil in a heavy pot over medium heat for 2 minutes until it shimmers. Add the onion and celery, then cook for 8 minutes, stirring often, until softened and lightly glossy but not browned.

3. 3

   Add the lamb and spread it in an even layer so it makes good contact with the pot. Cook for 6 minutes, stirring every minute, until the lamb turns opaque on the outside and the fond begins to form.

4. 4

   Stir in the garlic, ground ginger, turmeric, cumin, paprika, cinnamon, salt, and black pepper. Cook for 60–90 seconds, stirring constantly, so the spices bloom in the oil without scorching.

5. 5

   Add the tomato paste and cook for 2 minutes, pressing it into the bottom to caramelize slightly. Pour in the crushed tomatoes and cook for 3 minutes to concentrate the base and round out the acidity.

6. 6

   Add the water and scrape the bottom of the pot to dissolve any flavorful browned bits. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook for 55 minutes until the lamb is tender.

7. 7

   Stir in the vermicelli and simmer for 6 minutes, stirring twice to prevent clumping. The noodles should be tender but still hold their shape, keeping the soup light rather than starchy.

8. 8

   Turn off the heat and stir in the cilantro, parsley, and celery leaves so their aroma stays fresh. Add the lemon juice, wait 2 minutes for the flavors to meld, then serve hot with extra herbs if desired.