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Algerian   -   Chorba Hamra (Algeria)   adapted from The African News Cookbook

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 1/2 Pound Lamb (Optional) -- cubeed
  • 1 Large Onion -- chopped
  • 2 Teaspoons Ground Coriander
  • 1/2 Teaspoon Cayenne
  • 1 Pinch Black Pepper
  • 1 Pinch Cinnamon
  • 1 Teaspoon Salt
  • 1 Pound Tomatoes -- mashed
  • 1 Large Potato -- sliced
  • 1 Large Carrot -- sliced
  • 1 Medium Zucchini -- sliced
  • 1 Stalk Celery -- chopped
  • 1 Can Chick Peas
  • 1/4 Pound Vermicelli
  • 6 Cups Vegetable Broth
  • 1 Medium Lemon -- thinly sliced
Directions Saute in oil lamb, onion, corainder, cayenne, balck paepper, cinnamon and salt. When meat is well browned, add 6 cups broth. GBring to boil. Add all vegetables. cover, recuce heat, simmer covered until vegetables are the desired consistency. Return to boil, add pasta until done, serve in bowls with slice of lemon on top of each.
Serves 4
Time to Make 0:00



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