Moroccan Harira Soup

This delicious fortifying soup is just what you need to get you through cold winter days.  Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock  which can be used in the soup (you’ll need about 1.25kg chops, if using).
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About this Recipe

By: Sheridan Rogers

This delicious fortifying soup is just what you need to get you through cold winter days.  Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock  which can be used in the soup (you’ll need about 1.25kg chops, if using).

Ingredients

  • lamb 500g, cut into bite-size cubes
  • water or lamb stock 1.5 Litre
  • red onion 1 large, peeled and finely chopped
  • red lentils 1 cup, washed
  • chickpeas 400g tin, drained and rinsed
  • cooked short grain rice 2 cups
  • butter 60g (optional)
  • ground turmeric 1 teaspoon
  • ground cinnamon 3/4 teaspoon
  • ground ginger 1/2 teaspoon (or use 1 tablespoon freshly grated ginger)
  • ground paprika 1/2 teaspoon
  • saffron threads 1/4 teaspoon
  • dried chilli flakes 1/4 teaspoon, or more if you like
  • Salt and freshly ground black pepper
To finish
  • dried yeast 1 tablespoon
  • fresh coriander 1/2 cup, chopped, leaves only
  • fresh flat parsley 1/2 cup, chopped, leaves only
  • diced tomatoes 400g tin
  • lemon weges for serving

Serves 6 – 8 Place the lamb and water or stock in a large pot.  Bring to the boil, skimming off any froth which forms on the top.  Turn down heat and simmer gently for 45 minutes. Add remaining ingredients except for yeast mixture.  Bring back to the boil and simmer gently for another 45 minutes.  Season to taste and add more water or stock if required. To finish soup, dilute yeast in a little warm water.  Add the tomatoes, coriander and parsley and simmer gently for 15 minutes, then add to soup. Serve steaming hot with a little lemon juice squeezed over each serving. Note: Almost every Moroccan, every evening, every Ramadan, breaks the fast with fresh milk and dates, followed by a bowl of harira, often eaten with a special wooden spoon called a mgurfa. Harira is traditionally made with a lump of dough from the previous day’s bread, and according to many Moroccan cooks, tastes best when made on a traditional wood-burning stove.