Lamb Chorba
Updated Dec 22, 2025
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North-African-inspired lamb chorba is one of those cold-weather soups I turn to when I want something hearty, fragrant, and full of flavor. Tender lamb is simmered with warming spices, barley, and chickpeas for a bowl that’s comforting yet brightened with preserved lemon and fresh herbs. It’s a simple way to stretch a little bit of lamb into a meal the whole family can enjoy.
Lamb Chorba is a hearty North African stew made with tender lamb, warm spices, vegetables, and often chickpeas or lentils, all simmered in a flavorful broth. This comforting dish is rich with bold flavors from ingredients like cumin, coriander, saffron, paprika, garlic, and fresh herbs. Perfect for cooler weather or when you are looking for a meal that is cozy and aromatic.
The preserved lemon adds a bright twist that keeps the flavors lively, making this recipe a staple in my kitchen when I want something both cozy and a little different. If you love soups that fill the room with amazing aromas and bring everyone eagerly to the table, this chorba might just be your next favorite.
Some crusty bread would be perfect to soak up all of this delicious sauce.
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“This is a fabulous, easy to make, one pot recipe that I make frequently. It is nourishing and delicious. I offer my sincere thanks to Katie Workman for publishing it here and my respect and gratitude to the Muslim people who developed this superb meal to celebrate Ramadan! Sukran!” – Rob M.
Chorba is often served during the Muslim holiday of Ramadan. The meal is served to break the fast (iftar) as it is deeply nourishing and hydrating. This Lamb Chorba is so hearty on its own, but it can also be served alongside Fattoush Salad or Tabbouleh Salad.
What's In This Post?
What Is Chorba?
Chorba means “soup” in Arabic. And like soups, chorbas can be made in infinite ways, though most often chorba is associated with a hearty Moroccan soup made from vegetables and chickpeas, usually with diced lamb, and some sort of pasta or grain.
Chorba is made all over the Middle East, Europe, Northern Africa, and other areas. The vegetables vary, the spices vary, and the meat varies. It’s one of many dishes that have crossed many borders and morphed along the way.
I decided to use lamb in this recipe, the classic meat for this soup/stew, and millet as the grain. Millet holds up nicely in soups and stews, retaining its texture and shape well.
Harissa is another quintessential ingredient in chorba. Harissa is a wonderfully spiced chili paste that adds heat and complexity to all kinds of dishes. It’s most often used in cooking and as a condiment by Moroccans and other North African countries. You can purchase it or make harissa at home.
Sometimes lamb chorba is made with freekeh or couscous, but millet is another common grain incorporated into the dish. In this recipe, millet is added to the stew towards the end of the cooking time, making it a deeply satisfying and nourishing meal.
Ingredients
- Boneless lamb shoulder
- Onion, celery, and carrots
- Ground cumin and coriander
- Crushed tomatoes
- Chicken broth – Preferably less-sodium broth.
- Harissa – You can either use store-bought harissa or make your own harissa sauce (it lasts for weeks).
- Saffron threads
- Chickpeas
- Millet – The millet will cook right in the chorba, no need to precook it.
- Fresh lemon juice
- Fresh parsley
How to Make Lamb Chorba
- Cook the chorba base: Sauté the diced lamb, onion, celery, and carrots, and cook, stirring occasionally. Add the cumin and coriander, followed by the tomatoes, broth, harissa, saffron, and chickpeas, and bring to a simmer. Add the millet and cook for about 20 to 25 more minutes until the millet is cooked and tender, and the soup has thickened.
- Stir in the lemon juice and parsley and serve.
What to Serve With Lamb Chorba
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Lamb Chorba
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless lamb shoulder (trimmed and diced)
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 2 carrots (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (28-ounce) can crushed tomatoes
- 4 cups less-sodium chicken broth
- 1 tablespoon harissa
- 1 teaspoon saffron threads
- 2 (15.5-ounce) cans chickpeas (drained and rinsed)
- ½ cup uncooked millet
- 2 tablespoons lemon juice
- ¼ cup chopped parsley
Instructions
- In a large pot, heat the oil over medium-high heat, then add the lamb, onion, celery, and carrots and cook, stirring occasionally, until the lamb has lost most of its pinkness and the vegetables are starting to soften. Add the cumin and coriander, stir until you can smell the spices, then add the tomatoes, broth, harissa, saffron, and chickpeas and bring to a simmer.
- Add the millet to the pot and return to a simmer. Simmer for about 20 to 25 minutes until the meat and the millet are cooked and tender. Stir in the lemon juice and parsley and cook for another 2 minutes. Let the stew sit off the heat for a few minutes before serving hot.
Notes
Storage
Store leftover Lamb Chorba in an airtight container in the fridge for up to a week. Reheat in a pot over low heat, stirring frequently until warmed throughout.Nutrition
Ramadan is an Islamic holiday that lasts the whole ninth month of the Muslim calendar year. From dawn to dusk, Muslims all over the world fast and spend extra time in prayer, with the intention that this is a time of cleansing and reflection.
Muslims are permitted to eat an early morning meal and break their daily fasts after sunset. The end of the month-long holiday is celebrated during Eid al-Fitr, the festival of the breaking of the fast. Chorba is a popular food eaten during this holiday. People often celebrate with a small sweet breakfast, and then the foods that are eaten vary widely, as the population of Muslims is quite spread out throughout the world.
This is a fabulous, easy to make, one pot recipe that I make frequently. It is nourishing and delicious. I offer my sincere thanks to Katie Workman for publishing it here and my respect and gratitude to the Muslim people who developed this superb meal to celebrate Ramadan! Sukran!
As an American Muslim I want to thank you for this delicious recipe and for acknowledging such an important month. The more we know, right?
Thank you so much for writing! Yes, the more we know for sure. I wish there was not so much ignorance to combat, especially coming from the people who are supposed to be leading us to a more peaceful world.