Moroccan lamb harira

Cooking Soups Moroccan lamb harira

This is a lighter version of a traditional soup used to break the fast during Ramadan. Serve with couscous.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Bring lamb, onion, lentils and stock to the boil in a large wide pan over medium heat, skimming if necessary.
  2. Add tomatoes, spices, 1 teaspoon salt, 1/2 teaspoon pepper and simmer, partly covered, for 45 minutes.
  3. Crush half the chickpeas to a paste with a fork, then add all chickpeas to pan.
  4. Simmer, stirring occasionally, for 15 minutes or until thick. Add parsley, cress and lemon juice. Serve in warm bowls.

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500g lamb shoulder, cut into 3cm cubes
1 onion, chopped
100g green lentils
1.2L Massel salt reduced chicken style liquid stock
400g can chopped tomatoes
1/2 tsp ground turmeric
Pinch of saffron threads
1 cinnamon quill
1 tsp each ground ginger and cinnamon
400g can chickpeas, rinsed, drained
2 tbsp flat-leaf parsley or coriander
100g watercress
Squeeze of lemon juice

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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