Hearty Tunisian Lamb Soup with Orzo and Harissa Recipe

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed lamb shoulder and sear until browned on all sides, about 5 to 7 minutes.

Add the chopped onion and minced garlic to the pot, reducing the heat to medium. Cook for 4 to 5 minutes until the onion is soft and translucent, stirring frequently to prevent the garlic from burning.

Stir in the harissa paste, tomato paste, and ground coriander. Cook for 2 minutes, stirring constantly, until the spices are highly fragrant and the tomato paste darkens to a deep red color.

Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes, or until the lamb is tender.

Stir in the drained chickpeas and uncooked orzo pasta. Cook uncovered for an additional 10 to 12 minutes, stirring occasionally, until the orzo is tender and has slightly thickened the soup.

Stir in the fresh cilantro and remove the pot from the heat. Serve hot with lemon wedges on the side for squeezing over individual bowls.