Moroccan Lamb and Legume Soup (Harira)
Moroccan Lamb and Legume Soup (Harira)
Ingredients
- 2 tbsp unbleached all-purpose flour
- 9 cups (2.25 litres) water
- 1 lb (450 g) deboned lamb shoulder, diced
- 1 tbsp (15 ml) olive oil
- 3 celery stalks with leaves, chopped
- 1 large onion, chopped
- ¼ cup (15 g) cilantro stems, finely chopped
- 1 tbsp fresh ginger, chopped
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 1/8 tsp saffron (about 10 pistils)
- 1 can (14 oz/398 ml) diced tomatoes
- 2 tsp (10 ml) harissa
- ¾ cup (160 g) dried brown lentils, rinsed and drained
- 1 can (14 oz/398 ml) chickpeas, rinsed and drained
- 1/3 cup (35 g) spaghettini, broken into 1-inch (2.5 cm) pieces
- 1 egg, beaten
- ¼ cup (10 g) cilantro leaves, finely chopped
- Lemon wedges, for serving
Instructions
- In a small bowl, combine the flour with ¼ cup (60 ml) of the water. Set aside.
- In a large pot over medium-high heat, brown the meat in the oil. Season with salt and pepper. Add the celery, onion, cilantro stems and ginger. Cook for 2 minutes. Add the spices and cook for 1 minute, stirring to coat the meat and vegetables. Add the remaining water, the tomatoes and harissa. Bring to a boil. Simmer, partially covered, for 1 hour or until the meat is tender.
- Add the lentils and chickpeas. Cook for 20 minutes. Stir in the pasta and the flour-water mixture. Cook for 10 minutes. Slowly drizzle the egg into the hot soup. Cook for 1 minute without stirring. Mix well. Adjust the seasoning.
- Serve the soup in bowls. Garnish with the cilantro leaves and serve with lemon wedges.
Moroccan Lamb and Legume Soup (Harira)