Name: Harira
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Moroccan
Ingredients: For the Lamb broth:; · 2 tablespoons vegetable oil; · 2½ pounds lamb on bone, approximately, I use a whole shoulder (1.1kg); · bones from the carcasses of 2 chickens, or the equivalent; · 1 celery stalk, roughly chopped; · 1 carrot, roughly chopped; · 1 onion, roughly chopped; · stems from 1 bunch of parsley; · 2 chicken bouillon cubes; · salt and pepper to taste; For the Harira:; · 2 tablespoons butter or ghee; · 1 onion, chopped; · 2 celery stalks with leaves, chopped; · 1 cup fresh parsley, chopped; · 1 teaspoon turmeric; · ½ teaspoon cinnamon; · 1 teaspoon ground coriander; · 1 teaspoon black pepper; · ½ teaspoon ginger (optional); · pinch of saffron (optional); · ¼ cup tomato paste; · 1 cup dried red/brown lentils, pick over and rinsed (7.2oz, 204g); · 15 oz can chickpeas, drained (425g)

Description

Harira - this authentic Morrocan Lamb Soup - is loaded with healthy chickpeas, lentils, and vegetables, scented with the exotic flavors of Morocco.

Ingredients

For the Lamb broth:

· 2 tablespoons vegetable oil

· 2 1/2 pounds lamb on bone, approximately, I use a whole shoulder (1.1kg)

· bones from the carcasses of 2 chickens, or the equivalent

· 1 celery stalk, roughly chopped

· 1 carrot, roughly chopped

· 1 onion, roughly chopped

· stems from 1 bunch of parsley

· 2 chicken bouillon cubes

· salt and pepper to taste

For the Harira:

· 2 tablespoons butter or ghee

· 1 onion, chopped

· 2 celery stalks with leaves, chopped

· 1 cup fresh parsley, chopped

· 1 teaspoon turmeric

· 1/2 teaspoon cinnamon

· 1 teaspoon ground coriander

· 1 teaspoon black pepper

· 1/2 teaspoon ginger (optional)

· pinch of saffron (optional)

· 1/4 cup tomato paste

· 1 cup dried red/brown lentils, pick over and rinsed (7.2oz, 204g)

· 15 oz can chickpeas, drained (425g)

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Instructions

For the Lamb broth:

1. Heat oil in a large pan, stock pot, or pressure cooker. When hot, sear the lamb on both sides until browned.

2. Add the remaining broth ingredients and cover with water.

3. Bring to a boil then simmer until lamb is very tender, this can take several hours in a normal pan. Or cook in the pressure cooker for 1½ hours.

4. Strain broth to make 2½ quarts.

For the Harira:

1. Melt butter in a large pan. Sauté onion and celery until softened.

2. Add parsley and celery leaves and sauté for 1 minute.

3. Add turmeric, cinnamon, ground coriander black pepper, ginger, saffron, and tomato paste. Stir for a minute until combined.

4. Add 2½ quarts lamb broth and bring to a boil.

5. Add lentils and allow to cook until half way tender, about 15-20 minutes.

6. Add drained chickpeas and fine soup noodles. Cook until noodles and lentils are tender but not mushy.

7. Turn off heat. Add lemon juice to taste. It should be bright and lemony, but not overpowering.

8. Sprinkle with cilantro. Salt and pepper to taste.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: soup
Method: stovetop
Cuisine: Moroccan

Nutrition

Serving Size:
Calories: 157
Sugar: 5.1 g
Sodium: 989 mg
Fat: 8 g
Carbohydrates: 19.8 g
Protein: 5.6 g
Cholesterol: 8.9 mg