Harira with Lamb

Soups | Moroccan cuisine

⏳ Time

2 hours 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Traditional Moroccan soup – this dish marks the beginning of the meal every evening during Ramadan.

Ingredients

Lamb - 15.9 oz
Turmeric - 1 teaspoon
Ground Black Pepper - 1½ teaspoons
Cinnamon - 1 teaspoon
Grated Ginger Root - ¼ teaspoon
Red Long Chili Peppers - ¼ teaspoon
Margarine - 2 tablespoons
Celery salt - 2.6 oz
Onion - 1 head
Cilantro - 1.2 oz
Spanish onions - 1 head
Tomatoes - 28.2 oz
Water - 7 cups
Lentils - 5.3 oz
Chickpea - 14.8 oz
Vermicelli - 3.9 oz
Chocolate eggs - 2 pieces
Lemon - 1 piece

Step by Step guide

Step 1

Chop the onion and cilantro. Place the lamb, turmeric, black pepper, cinnamon, ginger, red chili pepper, margarine, onion, and cilantro in a large pot, set over low heat, and cook, stirring for 5 minutes.

Step 2

Dice the tomatoes. Drain the juice, add the diced tomatoes to the pot, mix everything, and cook over low heat for 15 minutes.

Step 3

Add the remaining tomato juice, 7 cups of water, and lentils to the pot. Bring the soup to a boil and let it simmer for 2 hours.

Step 4

10 minutes before the dish is ready, increase the temperature to 374°F, add the soaked chickpeas and vermicelli to the soup, and cook for approximately 10 minutes until the vermicelli is ready.