|Photo: Moroccan lamb harira|
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan lamb harira Recipe. Enjoy the good taste of Arabic Food and learn how to make Moroccan lamb harira.
This is a lighter version of a traditional soup used to break the fast during Ramadan. Serve with couscous.
500g lamb shoulder, cut into 3cm cubes
1 onion, chopped
100g green lentils
1.2L reduced-salt chicken stock or water
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 tbs flat-leaf parsley or coriander
Squeeze of lemon juice
Bring lamb, onion, lentils and stock to the boil in a large wide pan over medium heat, skimming if necessary.
Add tomatoes, spices, 1 tsp salt, 1/2 tsp pepper and simmer, partly covered, for 45 minutes.
Crush half the chickpeas to a paste with a fork, then add all chickpeas to pan.
Simmer, stirring occasionally, for 15 minutes or until thick. Add parsley, cress and lemon juice. Serve in warm bowls.
delicious. - June 2007 , Page 98
Recipe by Jill Dupleix
Photography by Steve Brown
More Arabic Food Recipes:
Spiced tomato & couscous soup
Traditional Moroccan Couscous with Chicken
Moroccan Mushrooms with Couscous
Sumac kebabs on couscous tabouli
Authentic Moroccan soup
Save and share Moroccan lamb harira recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.