Moroccan Harira

55m
Serves 1
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Directions

  1. 1Heat oil in a pot.
  2. 2Add lamb and sear until browned.
  3. 3Remove the lamb and set it aside.
  4. 4Chop the large onion.
  5. 5Mince the garlic cloves.
  6. 6Stir in the chopped onion and minced garlic.
  7. 7Add the seared lamb back to the pot.
  8. 8Add tomato paste and stir until well combined.
  9. 9Add ginger, ground turmeric, cinnamon, and ground cumin.
  10. 10Chop the celery stalk with leaves.
  11. 11Add the chopped celery and leaves to the pot.
  12. 12Add lentils to the pot.
  13. 13Add chickpeas to the pot.
  14. 14Pour in crushed tomatoes.
  15. 15Pour beef stock until the pot is full.
  16. 16Cover the pot and let cook for about 40 minutes or until lentils are soft.
  17. 17Break the vermicelli noodles.
  18. 18Chop the cilantro.
  19. 19Chop the parsley.
  20. 20Add cilantro, parsley and vermicelli noodles to the soup and cook for about 15 minutes.
  21. 21Prepare a flour slurry by mixing water and flour.
  22. 22Add the flour slurry to thicken the soup.
  23. 23Season with salt and pepper to taste.
  24. 24Serve the Harira into a bowl.
  25. 25Garnish with fresh parsley and a lemon wedge.

Ingredients

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

Equipment

pancutting boardknifeladlebowlwhisk

Tips

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