Lamb soup (lamb harira)
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 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
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.
