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- Lamb soup (lamb harira)
Lamb soup (lamb harira)
Published: June 2, 2017 at 3:50 PM
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Serves 6
Easy
Total time: 1 hr and 30 mins
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Harira is a traditional lamb soup from the Maghreb region of North Africa. It's more often than not a meal served to break the Ramadan fast. We have bulked up our Harira using puy lentils
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Ingredients
Nutrition
-
olive oil
-
1 large onion
chopped
-
2 cloves garlic
finely chopped
-
300g lamb neck
cut into small chunks
-
1 tsp ground turmeric
-
1/2 tsp ground cinnamon
-
1/2 tsp ground ginger
-
1 tsp smoked paprika
-
a pinch saffron
-
1 litre chicken stock
-
400g tin chopped tomatoes
-
2 tbsp tomato purée
-
50g Puy lentils
-
75g long grain rice
-
a handful coriander
chopped
-
a handful flat-leaf parsley
chopped
Nutrition: per serving
- kcal302
- fat14.6g
- saturates7.7g
- carbs29.7g
- sugars4.3g
- fibre6.7g
- protein9.6g
- salt1g
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Method
-
step 1
Heat 2 tbsp olive oil in a pan. Add the onion and garlic with some seasoning and cook for 5 minutes until softened.
-
step 2
Add the lamb and all the spices and cook, stirring, for 5 minutes.
-
step 3
Add the chicken stock, tomatoes and purée and bring to a simmer.
-
step 4
Simmer, uncovered, for 45 minutes, then add the lentils and cook for 10 minutes.
-
step 5
Add the rice and cook for another 15 minutes, adding a splash of stock or water if needed, until the lentils and rice are cooked. The texture should be soupy rather than thick.
-
step 6
Stir in the herbs and serve.
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