Harira (Lamb and vegetable soup)

 

                Moroccan soups are typically spicy and rich. Harira, made from lamb, vegetables and pulses, is enjoyed all year round. It is often accompanied by a selection of light tidbits such as fresh dates, sweet cakes and dried fruits.

                Remember, the flavor should be very peppery and lemony.

Serves 8

• 30 ml butter
• 2 large onions, chopped
• 500 gr lean lamb, diced
• 4 chicken giblets, chopped
• 7 ml turmeric
• 7 ml ground black pepper
• 2 ml round cinnamon
• 2 ml ground ginger
• 2 ml sweet paprika
• 1.5 liters water
• 2 celery stalks, with leaves, chopped
• 2 ml salt
• 180 ml canned chickpeas
• 80 ml red lentils
• 60 ml chopped parsley
• 15 ml chopped cilantro
• 500 gr large ripe tomatoes, peeled and chopped
• 30 ml flour mixed with 125 ml water
• Lemon wedges

1. In a large saucepan, melt the butter and add onions ; cook over medium heat for 3 to 4 minutes, or until softened.
2. Add the lamb and giblets and cook gently for about 20 minutes, or until lightly brown ; turn often so they do not stick to the saucepan.
3. Add the spices and cook for another 5 minutes.
4. Add the water, celery, salt, chickpeas and lentils to the pan ; simmer for about 1 hour, or until the lentils are tender.
5. Add the parsley, cilantro and tomatoes and cook over medium heat for about 15 minutes ; stir in the flour and water mixture and heat to boiling, stirring constantly.
6. Serve in individual bowls, accompanied by lemon wedges, to be squeezed into the soup.

BON APPÉTIT