Olive Magazine
Lamb Harira

Lamb soup (lamb harira)

Published: June 2, 2017 at 3:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal302
fat14.6g
saturates7.7g
carbs29.7g
sugars4.3g
fibre6.7g
protein9.6g
salt1g
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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.

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