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Moroccan lamb harira
Moroccan lamb harira
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Lighter version of traditional Ramadan soup, perfect for breaking fast. Serve with couscous.
Ingredients:
  • 500g lamb shoulder, cut into 3cm cubes
  • 1 onion, chopped
  • 100g green lentils
  • 1.2L salt reduced chicken style liquid stock
  • 400g can chopped tomatoes
  • 1/2 tsp ground turmeric
  • Pinch of saffron threads
  • 1 cinnamon quill
  • 2.50 gm ground ginger
  • 2.50 gm ground cinnamon
  • 400g can chickpeas, rinsed, drained
  • 40.00 ml flat-leaf parsley or coriander
  • 100g watercress
  • Squeeze of lemon juice
Instructions:
  • In a large wide pan over medium heat, combine the lamb, onion, lentils, and stock, bringing it all to a boil. Remove any impurities that rise to the surface as needed.
  • Combine the tomatoes, spices, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a pot. Simmer the mixture partially covered for 45 minutes.
  • Mash half of the chickpeas into a paste with a fork, then add them all to the pan.
  • Simmer for 15 minutes until the mixture is thick, stirring occasionally. Then, stir in parsley, cress, and lemon juice before serving in warm bowls.

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