Name: Lamb, lentil and chickpea harira soup
Yield: serving
Cuisine: Ingredients
Ingredients: 400.00 g lamb shanks or shoulder, diced; 1.00 Tbs fresh chillies 573; 1.00 Tbs butter; 1.00 red onion chopped; 1.00 celery stalks thinly sliced; 1.00 fresh ginger grated; 0.50 tsp turmeric ground; 1.00 tsp freshly ground black pepper; 1.00 cinnamon stick; 2.00 tsp harissa paste; 400.00 g tomatoes peeled; 1.00 fresh parsley chopped; 1.00 fresh coriander; 400.00 g lentils tinned; 400.00 g chickpeas tinned; 0.00 lemon juice

Recipe Disclaimer

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Ingredients (16)

400.00 g	lamb — shanks or shoulder, diced
1.00 Tbs	fresh chillies — 573
1.00 Tbs	butter
1.00	red onion — chopped
1.00	celery stalks — thinly sliced
1.00	fresh ginger — grated
0.50 tsp	turmeric — ground
1.00 tsp	freshly ground black pepper
1.00	cinnamon — stick
2.00 tsp	harissa paste
400.00 g	tomatoes — peeled
1.00	fresh parsley — chopped
1.00	fresh coriander
400.00 g	lentils — tinned
400.00 g	chickpeas — tinned
0.00	lemon — juice

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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.