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Warm up with this Moroccan winter soup made with lamb shanks, rice and broad beans.

All you have to do is throw all your ingredients of Harira

  1. 2 teaspoons olive oil
  2. 2 Coles Australian Lamb Shanks
  3. 1 brown onion, finely chopped
  4. 1 carrot, peeled, finely chopped
  5. 2 celery sticks, finely chopped
  6. 2 garlic cloves, crushed
  7. 1 tablespoon Moroccan seasoning
  8. 400g can diced tomatoes
  9. 4 cups (1L) chicken stock
  10. 180g McKenzies Soup Mix
  11. 1/4 cup (50g) long-grain rice
  12. 1 cup (150g) frozen broad beans, thawed, peeled
  13. Coriander leaves, to serve

The instruction how to make Harira

  1. Heat oil in large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 mins or until browned. Transfer to a plate.
  2. Add onion, carrot, celery and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the seasoning and stir for 1 min or until fragrant. Return lamb to pan with tomato, stock and soup mix. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hours or until lamb is falling off the bone.
  3. Transfer lamb to a heatproof bowl. Add rice to the soup. Cook, uncovered, for 10 mins.
  4. Meanwhile, use 2 forks to coarsely shred the lamb, discarding the bones.
  5. Add lamb and broad beans to the soup. Cook for 2 mins or until heated through. Season.
  6. Divide the soup among serving bowls. Sprinkle with coriander.

Nutritions of Harira

fatContent: 359.217 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 26 grams protein

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