Dinner ideas

Harira with lamb

HARIRA WITH LAMB
8
15M
2H 45M
3H

Ingredients

Method

1.Place chickpeas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.
2.Melt butter in a large saucepan over medium heat; cook onion, celery and garlic, stirring, until onion softens. Add ginger, cinnamon, pepper and saffron; cook, stirring, until fragrant.
3.Add lamb to pan; cook, stirring, 5 minutes or until lamb is browned. Add chickpeas and tomato; cook, stirring, about 5 minutes or until tomato softens.
4.Stir the water into soup mixture; bring to the boil. Reduce heat; simmer, covered, 45 minutes. Add lentils; simmer, covered, for 1 hour.
5.Blend flour with ½ cup of slightly cooled broth in a small bowl; return to pan with rice. Cook, stirring, until soup comes to the boil and thickens slightly. Remove from heat; stir in coriander and juice. Season to taste.

Recipe is not suitable to freeze. If you’d prefer a vegetarian option of this soup. Microwave rice is fine to use here.

Note

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