Moroccan Harira

55 mins
Serves 1
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Directions

  1. 1Heat oil in a pot.
  2. 2Heat oil in a pot.
  3. 3Heat oil in a pot.
  4. 4Add lamb and sear until browned.
  5. 5Add lamb and sear until browned.
  6. 6Add lamb and sear until browned.
  7. 7Remove the lamb and set it aside.
  8. 8Remove the lamb and set it aside.
  9. 9Remove the lamb and set it aside.
  10. 10Chop the large onion.
  11. 11Chop the large onion.
  12. 12Chop the large onion.
  13. 13Mince the garlic cloves.
  14. 14Mince the garlic cloves.
  15. 15Mince the garlic cloves.
  16. 16Stir in the chopped onion and minced garlic.
  17. 17Stir in the chopped onion and minced garlic.
  18. 18Stir in the chopped onion and minced garlic.
  19. 19Add the seared lamb back to the pot.
  20. 20Add the seared lamb back to the pot.
  21. 21Add the seared lamb back to the pot.
  22. 22Add tomato paste and stir until well combined.
  23. 23Add tomato paste and stir until well combined.
  24. 24Add tomato paste and stir until well combined.
  25. 25Add ginger, ground turmeric, cinnamon, and ground cumin.
  26. 26Add ginger, ground turmeric, cinnamon, and ground cumin.
  27. 27Add ginger, ground turmeric, cinnamon, and ground cumin.
  28. 28Chop the celery stalk with leaves.
  29. 29Chop the celery stalk with leaves.
  30. 30Chop the celery stalk with leaves.
  31. 31Add the chopped celery and leaves to the pot.
  32. 32Add the chopped celery and leaves to the pot.
  33. 33Add the chopped celery and leaves to the pot.
  34. 34Add lentils to the pot.
  35. 35Add lentils to the pot.
  36. 36Add lentils to the pot.
  37. 37Add chickpeas to the pot.
  38. 38Add chickpeas to the pot.
  39. 39Add chickpeas to the pot.
  40. 40Pour in crushed tomatoes.
  41. 41Pour in crushed tomatoes.
  42. 42Pour in crushed tomatoes.
  43. 43Pour beef stock until the pot is full.
  44. 44Pour beef stock until the pot is full.
  45. 45Pour beef stock until the pot is full.
  46. 46Cover the pot and let cook for about 40 minutes or until lentils are soft.
  47. 47Cover the pot and let cook for about 40 minutes or until lentils are soft.
  48. 48Cover the pot and let cook for about 40 minutes or until lentils are soft.
  49. 49Break the vermicelli noodles.
  50. 50Break the vermicelli noodles.
  51. 51Break the vermicelli noodles.
  52. 52Chop the cilantro.
  53. 53Chop the cilantro.
  54. 54Chop the cilantro.
  55. 55Chop the parsley.
  56. 56Chop the parsley.
  57. 57Chop the parsley.
  58. 58Add cilantro, parsley and vermicelli noodles to the soup and cook for about 15 minutes.
  59. 59Add cilantro, parsley and vermicelli noodles to the soup and cook for about 15 minutes.
  60. 60Add cilantro, parsley and vermicelli noodles to the soup and cook for about 15 minutes.
  61. 61Prepare a flour slurry by mixing water and flour.
  62. 62Prepare a flour slurry by mixing water and flour.
  63. 63Prepare a flour slurry by mixing water and flour.
  64. 64Add the flour slurry to thicken the soup.
  65. 65Add the flour slurry to thicken the soup.
  66. 66Add the flour slurry to thicken the soup.
  67. 67Season with salt and pepper to taste.
  68. 68Season with salt and pepper to taste.
  69. 69Season with salt and pepper to taste.
  70. 70Serve the Harira into a bowl.
  71. 71Serve the Harira into a bowl.
  72. 72Serve the Harira into a bowl.
  73. 73Garnish with fresh parsley and a lemon wedge.
  74. 74Garnish with fresh parsley and a lemon wedge.
  75. 75Garnish with fresh parsley and a lemon wedge.

Ingredients

  • 500 g lamb shoulder
  • 500 g lamb shoulder
  • 500 g lamb shoulder
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 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)
  • 1 celery stalk (with leaves)
  • 1 celery stalk (with leaves)
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 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
  • lemon
  • lemon
  • lemon

Equipment

pancutting boardknifeladlebowlwhisk

Tips

  • Season with your heart.
  • Serve with a squeeze of lemon.