Comforting

Moroccan lamb harira

Name: Moroccan lamb harira
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 500g lamb shoulder, cut into 3cm cubes; 1 onion, chopped; 100g green lentils; 1.2L salt reduced chicken stock; 400g can chopped tomatoes; 1/2 teaspoon ground turmeric; Pinch of saffron threads; 1 cinnamon quill; 1 teaspoon each ground ginger and cinnamon; 400g can chickpeas, rinsed, drained; 2 tablespoons flat-leaf parsley or coriander; 100g watercress; Squeeze of lemon juice

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by Jill Dupleix

Food writer

Oct 03, 2015

This is a lighter version of a traditional soup used to break the fast during Ramadan. Serve with couscous.

500g lamb shoulder, cut into 3cm cubes
1 onion, chopped
100g green lentils
1.2L salt reduced chicken stock
400g can chopped tomatoes
1/2 teaspoon ground turmeric
Pinch of saffron threads
1 cinnamon quill
1 teaspoon each ground ginger and cinnamon
400g can chickpeas, rinsed, drained
2 tablespoons flat-leaf parsley or coriander
100g watercress
Squeeze of lemon juice

Method

1.

Bring lamb, onion, lentils and stock to the boil in a large wide pan over medium heat, skimming if necessary.
2.

Add tomatoes, spices, 1 teaspoon salt, 1/2 teaspoon pepper and simmer, partly covered, for 45 minutes.
3.

Crush half the chickpeas to a paste with a fork, then add all chickpeas to pan.
4.

Simmer, stirring occasionally, for 15 minutes or until thick. Add parsley, cress and lemon juice. Serve in warm bowls.