Lamb, lentil and chickpea harira soup

Recipe from: 7/1/2007
lamb, recipes, soup

Ingredients 16
Servings
Time
  • 400
    g
    lamb shanks or diced lamb shoulder
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 1
    red onion (chopped)
  • 1
    celery stick (finely sliced)
  • 1
    knob of giner (grated)
  • 0.50
    tsp
    tumeric
  • 1
    tsp
    black pepper
  • 1
    cinnamon quill
  • 2
    tsp
    harira paste
  • 400
    g
    peeled tomatoes
  • 1
    freshly chopped parsley (handful)
  • 1
    coriander (handful)
  • 400
    g
    tin of lentils (drained and rinsed)
  • 400
    g
    tin of chickpeas (drained and rinsed)
  • lemon (spritz)
 

Method

 

Season two lamb shanks or 400 g of diced lamb shoulder well, brown in 1 tbsp of olive oil in a medium sauce-pan and then set aside.

In the same sauce-pan,add 1 tbsp of butter and sauté 1 chopped red onion, a stick of finely sliced celery and a knob of grated ginger.

Add 0.5 tsp of turmeric, 1 tsp black pepper and a cinnamon quill and sauté for another minute for another minute or so.

Add 2 tsp of harira paste, a 400 g tin of peeled tomatoes, the lamb, a handful each of finely chopped parsley and coriander. and 2.5 cups of water.

Bring to the boil and simmer covered for about 45 minutes- or until meat is tender or falling off the bone.

Take the meat off the bones and and remove the bones (if you are using shanks) and add 400 g tin of rinsed and drained lentils and chickpeas.
Simmer for a few minutes to warm through.

Season to taste and serve topped with some finely chopped parsley and coriander and spritz with lemon.

 

Read more on: soup  |  lamb  |  recipes
 

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