Moroccan Harira

55 mins
Serves 1
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Directions

  1. 1Heat the oil in a pot.
  2. 2Heat the oil in a pot.
  3. 3Heat the oil in a pot.
  4. 4Add in lamb and sear until browned.
  5. 5Add in lamb and sear until browned.
  6. 6Add in lamb and sear until browned.
  7. 7remove and set aside.
  8. 8remove and set aside.
  9. 9remove and set aside.
  10. 10Stir in the onion, garlic, and add back your lamb.
  11. 11Stir in the onion, garlic, and add back your lamb.
  12. 12Stir in the onion, garlic, and add back your lamb.
  13. 13Add tomato paste and stir until well combined before adding celery and leaves along with the spices.
  14. 14Add tomato paste and stir until well combined before adding celery and leaves along with the spices.
  15. 15Add tomato paste and stir until well combined before adding celery and leaves along with the spices.
  16. 16Add lentils, chickpeas, crushed tomatoes, and beef broth until the pot is full.
  17. 17Add lentils, chickpeas, crushed tomatoes, and beef broth until the pot is full.
  18. 18Add lentils, chickpeas, crushed tomatoes, and beef broth until the pot is full.
  19. 19let cook for about 40 mins or until lentils are soft.
  20. 20let cook for about 40 mins or until lentils are soft.
  21. 21let cook for about 40 mins or until lentils are soft.
  22. 22Add your cilantro and parsley and vermicelli noodles.
  23. 23Add your cilantro and parsley and vermicelli noodles.
  24. 24Add your cilantro and parsley and vermicelli noodles.
  25. 25Season with salt and pepper.
  26. 26Season with salt and pepper.
  27. 27Season with salt and pepper.
  28. 28cook for about 15mins.
  29. 29cook for about 15mins.
  30. 30cook for about 15mins.
  31. 31add your flour slurry to thicken the soup.
  32. 32add your flour slurry to thicken the soup.
  33. 33add your flour slurry to thicken the soup.
  34. 34Serve with a squeeze of lemon and enjoy!
  35. 35Serve with a squeeze of lemon and enjoy!
  36. 36Serve with a squeeze of lemon and enjoy!

Ingredients

  • 500 g lamb shoulder, cut into small cubes
  • 500 g lamb shoulder, cut into small cubes
  • 500 g lamb shoulder, cut into small cubes
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • 1 large onion, chopped
  • 1 large onion, chopped
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 6 garlic cloves, chopped
  • 6 garlic cloves, chopped
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 2 tsp ginger
  • 2 tsp ginger
  • 2 tsp ginger
  • 1 tbsp ground turmeric
  • 1 tbsp ground turmeric
  • 1 tbsp ground turmeric
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 0.75 cup chickpeas
  • 0.75 cup chickpeas
  • 0.75 cup chickpeas
  • 0.75 cup brown lentils
  • 0.75 cup brown lentils
  • 0.75 cup brown lentils
  • Beef broth
  • Beef broth
  • Beef broth
  • crushed tomatoes
  • crushed tomatoes
  • crushed tomatoes
  • 1 celery stalk (with leaves), finely chopped and cubed
  • 1 celery stalk (with leaves), finely chopped and cubed
  • 1 celery stalk (with leaves), finely chopped and cubed
  • 1 bunch cilantro, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch parsley, chopped
  • 1 bunch parsley, chopped
  • 1 bunch parsley, chopped
  • Flour slurry
  • Flour slurry
  • Flour slurry
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 0.5 cup broken vermicelli
  • 0.5 cup broken vermicelli
  • 0.5 cup broken vermicelli

Equipment

pot

Tips

  • cook and season with your ❤️
  • Serve with a squeeze of lemon and enjoy!