Harira (Moroccan Lamb and chickpea soup)
It seems like Mintea is inspiring all of us to make Moroccan food!! I have tasted Harira a couple of years ago for the first time and I was hooked. I have been trying to perfect the recipe ever since, but I am still feeling that it is not quite right. I will highly appreciate it if you could tell me what I should add or change to my recipe or if you could post another recipe for me!! Here is the recipe that I use:
30ml Olive Oil
1 large onion, chopped
10ml ground ginger
15ml ground cumin
5ml ground cinnamon
10ml ground coriander
6 saffron threads
3 chopped celery sticks
500g deboned shoulder or leg of lamb, cubed
2 x 400g tinned tomatoes
1 x 410g can of drained chick peas
100g (125ml) brown lentils
125ml chopped fresh coriander leaves
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1. Heat oil in a large heavy-based pot; cook onion until soft.
2. Add spices, cook for 2 minutes, stirring all the time.
3. Add lamb and celery and cook for 3 minutes whilst stirring to coat lamb with the spices.
4. Add tomatoes and cook for another 2 minutes.
5. Stir in the water and chick peas, bring to a boil, simmer covered for about 1½ hours or till the lamb is tender. Stir occasionally.
6. Stir in lentils, cook for another 30 minutes covered, till the lentils are soft.
7. Just before serving, stir fresh coriander into soup.
· I used thyme in the place of fresh coriander, because I do not like coriander.
· I added 5ml salt and some black pepper to the soup.
· I thickened the soup with 10ml cornflour, mixed with a little bit of cold water, because I prefer a thicker consistency.