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Wednesday, March 20

Harira (lamb and chickpea soup)

Lamb, boneless shoulder, fat trimmed, cut into small chunks
1 pound
Olive oil
2 tablespoons
Onions, yellow, chopped
Garlic, crushed
2 cloves
Cumin, ground
1 ½ teaspoons
2 teaspoons
Bay leaf
Tomato paste
2 tablespoons
Beef stock
4 cups
Chickpeas, drained, rinsed
33 ounces
Tomatoes, chopped
28 ounces
Cilantro, finely chopped
3 tablespoons +
Parsley, finely chopped
3 tablespoons
  1. Heat the oil in a large, heavy saucepan or stockpot, add the onions and garlic; cook over low heat for about 5 minutes, or until the onion is soft. 
  2. Add the meat, increase the heat to medium, and continue cooking and stirring until the meat browns. 
  3. Add the cumin, paprika, and bay leaf, and cook until fragrant. 
  4. Add the tomato paste, and cook for about 2 minutes, stirring constantly. 
  5. Add the stock, stir well, and bring to a boil. 
  6. Add the chickpeas, tomatoes, cilantro, and parsley. 
  7. Stir, then bring to a boil. Reduce the heat, and simmer for 2 hours, or until the meat is tender. 
  8. Stir occasionally. 
  9. Season to taste; garnish with extra cilantro leaves. 
Recipe from World Kitchen Morocco.

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