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Moroccan Harira Soup with Lamb

A flavour-packed and nutrient-rich dish based on the traditional Moroccan harira soup recipe, with a little more pizzazz.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Moroccan
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 700 g lamb (shoulder with bone-in is best), chopped into 3-4cm pieces
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 3 tsp ras el hanout
  • 2 tsp paprika
  • 4 cups beef or chicken stock
  • 6 tomatoes, soft and ripe, chopped
  • 200 g dry green or brown lentils, rinsed and soaked
  • 200 g dry chickpeas, rinsed and soaked
  • 1/2 lemon
  • 1/2 bunch coriander, stems chopped, leaves reserved
  • 1/2 bunch parsley, for garnish

Method
 

AHEAD OF TIME
  1. If using dry lentils and chickpeas, rinse to remove any debris, then soak them for 8-12 hours, or overnight.
HARIRA SOUP RECIPE
  1. Heat the olive oil in a large, heavy-based saucepan. Season the lamb pieces, then add to the pan to brown for 4-5 minutes, turning regularly. Remove and set aside.
  2. Add the chopped onion to the pan and cook, stirring, for 2 minutes before adding the garlic. Continue cooking for 2 more minutes, or until softened.
  3. Add the tomato paste, coriander stems, spices and chopped tomatoes, plus a generous pinch of salt and pepper, combining with the onion mix. Allow to saute for 2-3 minutes or until fragrant.
  4. Return the lamb to the pan, along with the stock, lentils and chickpeas. Bring to a simmer, then reduce to a low heat and cook covered for 1 hour 30 minutes, stirring occasionally, and adding more water if necessary. Remove the lid and cook for a further 30 minutes or until lamb is tender and the soup has thickened.
  5. Squeeze in half a lemon, and serve with fresh coriander and parsley.

Notes

SUBSTITUTES

  • If using canned lentils and chickpeas, add to the pan for the final 30 minutes of cooking time.
  • You can opt for 2 cans of chopped tomatoes instead.
  • If you can't find ras el hanout, use: 1.5 tsp cumin, 0.5 tsp cinnamon, 0.5 tsp turmeric, 0.5 tsp ground ginger.