Moroccan lamb harira >span class=”new”/span<
On February - 12 - 2012
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Ingredients:
- 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.