Rick Stein's lamb chorba - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s lamb chorba By You Magazine - November 3, 2019 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. James Murphy 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 1/2 tbsp harissa paste 1 tbsp ras-el-hanout 1/2 tsp ground ginger 400g tin chickpeas, drained and rinsed 90g orzo pasta handful fresh coriander leaves, chopped salt and black pepper 1. 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. 2. Pour in 1.5 litres of water and bring to a simmer. Add the ras-el-hanout, ginger, 1 . teaspoons of salt and the chickpeas, then cover the pan and leave to simmer for 30-40 minutes. 3. Remove the lid and simmer for a further 10 minutes. 4. 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. 5. Serve garnished with the remaining coriander. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved