Moroccan lamb harira >span class=”new”/span<

Posted by adm On February - 12 - 2012

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  • 500g lamb shoulder, delve 3cm cubes
  • 1 onion, shredded
  • 100g green lentils
  • 1.2L reduced-salt chicken stock or h2o
  • 400g can chopped tomatoes
  • 1/2 tsp ground turmeric
  • Pinch of saffron togs
  • 1 cinnamon shaft
  • 1 tsp each ground ginger and cinnamon
  • 400g can chickpeas, rinsed, knackered
  • 2 tbs flat-leaf parsley or coriander
  • 100g watercress
  • Squeeze of lemon succus

How to:

  • Bring lamb, onion, lentils and stock to the boil in a large wide pan over medium passion, skimming if requisite.

  • Add tomatoes, spices, 1 tsp saltiness, 1/2 tsp pepper and simmer, partly covered, for 45 proceedings.

  • Crush half the chickpeas to a paste with a branch, then add all chickpeas to pan.

  • Simmer, stirring occasionally, for 15 minutes or until thick. Add parsley, cress and lemon juice. Serve in tender bowls.

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