Moroccan lamb harira

Recipes / Soups

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

Recipe «Moroccan lamb harira» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.