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Quick lamb harira
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a flavorful Moroccan lamb soup for a tasty twist on weeknight meals.
Ingredients:
  • 1 brown onion, finely chopped
  • 2 tsp ground turmeric
  • 5.00 gm sweet paprika
  • 2.50 gm ground ginger
  • 500g lamb mince
  • 750ml beef stock
  • 400g can brown lentils, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • 2 tomatoes, coarsely chopped
  • 150g broad bean
  • 21.00 gm lemon juice
  • 95g yoghurt
  • 62.50 ml coriander leaves
  • Sweet paprika, extra, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat the oil. Add the onion and cook, stirring, until it starts to brown, about 3 minutes. Add the garlic, turmeric, paprika, cumin, and ginger and cook until fragrant, about 30 seconds. Add the mince and cook, breaking up any lumps with a wooden spoon, until it changes color, about 5 minutes.
  • Pour in the rich beef stock and 1 cup (250ml) water, then crank up the heat to high until it reaches a boil. Lower the heat to medium and simmer uncovered for 5 minutes or until slightly reduced.
  • Combine lentils, chickpeas, tomato, and broad beans in the pot. Cook for 3 minutes or until broad beans are just tender. Stir in lemon juice until well mixed.
  • Serve the dish in individual bowls, and garnish each with a dollop of yogurt, a sprinkle of coriander, and an extra dash of paprika before serving.

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