Harira (Moroccan Lamb, Tomato & Lentil Soup)

By Valli Little

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Omit the yoghurt from this recipe and youve got a great dairyfree soup.

All you have to do is throw all your ingredients of Harira (Moroccan Lamb, Tomato & Lentil Soup)

  1. 2 tablespoons olive oil
  2. 700g diced lamb (we used shoulder)
  3. 1 onion, chopped
  4. 2 garlic cloves, chopped
  5. 2 tablespoons tomato paste
  6. 11/2 teaspoons ground cumin
  7. 2 teaspoons sweet paprika
  8. 1/2 teaspoon ground cloves
  9. 1 bay leaf
  10. 1L (4 cups) Massel beef style liquid stock
  11. 2 x 400g cans chopped tomatoes
  12. 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
  13. 2 x 400g cans chickpeas, rinsed, drained
  14. 2 x 400g cans brown lentils, rinsed, drained
  15. Thick Greek-style yoghurt, to serve
  16. Toasted pita bread, to serve

The instruction how to make Harira (Moroccan Lamb, Tomato & Lentil Soup)

  1. Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  2. Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  3. Garnish with extra coriander and serve with yoghurt and pita bread.

Nutritions of Harira (Moroccan Lamb, Tomato & Lentil Soup)

fatContent: 511.699 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 79 milligrams cholesterol

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