Name: Harira with lamb
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 8
Ingredients: 1 cup (200g) dried chickpeas (garbanzo beans); 20 gram (¾ ounce) butter; 2 medium brown onions (300g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 2 clove garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated coarsely; 1 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; pinch saffron threads; 500 gram (1 pound) diced lamb; 3 large tomatoes (660g), seeded, chopped coarsely; 2 litre (8 cups) hot water; 1/2 cup (100g) brown lentils; 2 tablespoon plain (all-purpose) flour; 1/2 cup (100g) cooked white long-grain rice; 1/2 cup firmly packed fresh coriander leaves (cilantro); 2 tablespoon lemon juice

Ingredients

1 cup (200g) dried chickpeas (garbanzo beans)

20 gram (¾ ounce) butter

2 medium brown onions (300g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

2 clove garlic, crushed

4 centimetre (1½-inch) piece fresh ginger (20g), grated coarsely

1 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

pinch saffron threads

500 gram (1 pound) diced lamb

3 large tomatoes (660g), seeded, chopped coarsely

2 litre (8 cups) hot water

1/2 cup (100g) brown lentils

2 tablespoon plain (all-purpose) flour

1/2 cup (100g) cooked white long-grain rice

1/2 cup firmly packed fresh coriander leaves (cilantro)

2 tablespoon lemon juice

Method

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

2.Melt butter in a large saucepan over medium heat; cook onion, celery and garlic, stirring, until onion softens. Add ginger, cinnamon, pepper and saffron; cook, stirring, until fragrant.

3.Add lamb to pan; cook, stirring, 5 minutes or until lamb is browned. Add chickpeas and tomato; cook, stirring, about 5 minutes or until tomato softens.

4.Stir the water into soup mixture; bring to the boil. Reduce heat; simmer, covered, 45 minutes. Add lentils; simmer, covered, for 1 hour.

5.Blend flour with ½ cup of slightly cooled broth in a small bowl; return to pan with rice. Cook, stirring, until soup comes to the boil and thickens slightly. Remove from heat; stir in coriander and juice. Season to taste.

Recipe is not suitable to freeze. If you’d prefer a vegetarian option of this soup. Microwave rice is fine to use here.
Note

Woman's Weekly Food

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