Chorba Frik (Algerian Lamb and Freekeh Soup) with Coriander
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Ingredients
- 400 g lamb neck fillet, sliced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves
- 1 tsp ground coriander
- 150 g freekeh
- 400 g chopped tomatoes
- 900 ml lamb stock
- 3 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 25.7 g
- Carbohydrate
- 31.3 g
- of which sugars
- 6.2 g
- Fat
- 24.2 g
- of which saturates
- 9.9 g
- Fibre
- 7.1 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and brown the lamb neck fillet for 4-5 minutes, then stir in the onion and celery and cook for 7 minutes until softened.
- 2
Add the garlic and ground coriander and cook for 1 minute, then stir in the chopped tomatoes and lamb stock.
- 3
Add the freekeh, cover and simmer for 30-35 minutes, until the lamb and freekeh are tender.
- 4
Check the seasoning, scatter with the fresh coriander and serve hot.
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