Friday, November 11, 2011
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb harira Recipe. Enjoy quick and easy Middle Eastern food recipes 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.
Ingredients (serves 4)
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
More Soup Recipes:
Moroccan lentil and chickpea soup
Moroccan fish soup
Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
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