Moroccan Harira with Lamb
Harira is a staple soup in Moroccan cuisine, traditionally enjoyed during Ramadan to break the fast. This version, enriched with tender lamb, chickpeas, and lentils, combines the warmth of spices with hearty ingredients to create a comforting and flavorful dish. Perfect as a starter or a main course, harira is a celebration of Morocco’s rich culinary heritage.
Hozzávalók
Bevásárló lista (0) ▼
Bevásárló lista (
Elkészítési Lépések
1
Heat olive oil in a large pot over medium heat. Brown the lamb shoulder cubes on all sides, then remove and set aside.
Brown the lamb in batches to ensure even browning. Overcrowding the pot will steam the meat instead of browning it.
2
In the same pot, sauté the chopped onion, celery, and minced garlic until softened.
Cook the vegetables until they are softened and fragrant, this builds a base of flavor for the soup.
3
Add the ground cumin, cinnamon, and turmeric to the pot. Stir for 1-2 minutes to release the aromas of the spices.
Toasting the spices enhances their flavor and aroma. Be careful not to burn them.
4
Return the lamb to the pot, then add the tomato paste, canned tomatoes, and vegetable stock. Stir well to combine.
Use good quality canned tomatoes for the best flavor. Diced tomatoes or crushed tomatoes both work well.
5
Bring the mixture to a simmer. Add the lentils and cook for 30 minutes.
Rinse the lentils before adding them to the soup to remove any debris.
6
Add the cooked chickpeas and continue to simmer for another 15 minutes until the lentils are tender and the flavors are well combined.
You can use canned chickpeas or cook dried chickpeas from scratch. If using dried chickpeas, soak them overnight and cook them until tender before adding them to the soup.
7
Adjust seasoning with salt and black pepper. Garnish with chopped fresh coriander before serving.
Taste the soup and adjust the seasoning as needed. Harissa paste or chili flakes can be added for extra heat.
8
Serve the harira hot with a side of crusty bread or traditional Moroccan flatbread.
A squeeze of lemon juice before serving can brighten the flavors of the soup.
