Name: Harira
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 1 cup (200g) dried chickpeas; 30 gram butter; 600 gram trimmed lamb shoulder, cut into 2cm pieces; 2 medium (300g) brown onions, chopped finely; 3 clove garlic, chopped finely; 2 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon grounder ginger; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 4 cup (1l) beef stock; 400 gram can diced tomatoes; 1/2 cup (100g) dried brown/green lentils, rinsed; 2 tablespoon plain flour; 1/4 cup lemon juice; 1 cup chopped fresh coriander

Harira

This tasty Moroccan soup is traditionally eaten to break the daily fast during the month of Ramadan, but it is also a delicious midweek dinner, or light winter snack!

Serves 6

Prep

20M

Cook

2H 30M

Total

2H 50M

Ingredients

1 cup (200g) dried chickpeas

30 gram butter

600 gram trimmed lamb shoulder, cut into 2cm pieces

2 medium (300g) brown onions, chopped finely

3 clove garlic, chopped finely

2 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon grounder ginger

1 teaspoon freshly ground black pepper

1/2 teaspoon ground turmeric

4 cup (1l) beef stock

400 gram can diced tomatoes

1/2 cup (100g) dried brown/green lentils, rinsed

2 tablespoon plain flour

1/4 cup lemon juice

1 cup chopped fresh coriander

Method

1.Place chickpeas in a medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain.

2.Melt butter in large heavy based saucepan over a high heat, add the lamb, onions and garlic; cook, stirring, for 6-8 minutes or until browned lightly. Season with salt. Add spices, cook stirring for 1 minute or until fragrant. Stir in drained chickpeas, cook stirring for 2 minutes.

3.Add the beef stock and 1litre (4 cups) of water to the pan, bring to the boil. Cover the pan, reduce heat and simmer for 1 hour.

4.Using a large metal spoon or paper towel remove and discard the scum from the surface of the soup.

5.Stir in tomatoes and lentils, simmer, covered, for 1 hour.

6.Add flour to a cup or small bowl. Gradually stir in ¼ cup (60ml) cold water, mix to a smooth paste. Gradually stir the flour paste into the soup. Simmer, uncovered, stirring occasionally for about 20 minutes or until soup has thickened.

7.Just before serving stir in lemon juice and coriander.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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