Chorba: Soup from North-Eastern Algeria


2lbs boned and diced lamb
2 tbsp olive oil
1 onion finely chopped
1celery stalk finely chopped
1 tin chopped tomatoes
1 tin boiled chick peas
1 tbsp tomato puree
1 tbsp chopped coriander
1 tbsp chopped celery leaves
Salt and Pepper
1 tsp dried mint
½ cup of bulgur or cracked wheat



Lightly brown the lamb then add the onion and chopped celery.
Add the chickpeas, tomato puree and chopped tomatoes.
Season, cover with water and bring to the boil
Cook until the meat is tender.
Add herbs and bulgur wheat and cook for another 20 minutes.

Serve immediately with chopped coriander and a wedge of lemon.