HARIRA. 08/02/14
This soup needs a few hours’ cooking to be at its best, but it’s worth it. If you can persuade your butcher to give you some bones, they are wonderful thrown in during cooking.
INGREDIENTS METHOD

Serves 8

 

200g/7oz lentils, cooked

4 garlic cloves, 2 left whole, 2 thinly sliced

Olive oil

2 red onions, finely chopped

2 celery sticks, finely chopped

1 carrot, peeled and finely chopped

½ bunch coriander, roots and leaves separated, roots finely chopped, leaves retained

1 lamb neck, cut into 2cm pieces, or 200g stewing lamb

1 tsp cumin seeds, toasted and ground

½ tsp black pepper, freshly ground

¼ tsp turmeric

½ tsp ground ginger

1 tsp ground coriander

½ x 400g/14oz tin of plum tomatoes, rinsed

1 x 400g/14oz tin chickpeas

1 handful parsley leaves

Juice of ½ lemon

 

 Rinse the lentils under cold water, then place them in a pan and pour over enough cold water to cover generously. Add the whole garlic cloves and bring to the boil, before turning the heat down to a simmer and leaving them to cook until al dente (don’t overcook, as they will be cooked a bit more later). Drain.

 

Meanwhile, add a good slosh of oil to a large pan and sweat the onions, celery, carrots, coriander root and sliced garlic with a pinch of salt over a low heat. Cook slowly for at least half an hour or until soft and sweet.

Season the lamb, then add to the pan (along with any bones you might have), and increase the heat. Brown the lamb, stirring so the vegetables don’t catch.

 

Stir in the spices and turn the heat down a little. Cook for a few minutes until they begin to smell fragrant. Rip in the tomatoes and add 300ml water. Bring to the boil, then turn the heat down to a simmer and leave to bubble away slowly for 2 hours, until the lamb is tender.

 

Remove any bones. Add the cooked lentils and chickpeas and add 200ml more water. Taste for seasoning, then cook slowly for another half an hour to allow the beans to absorb the flavours.

 

Just before serving, roughly chop the parsley leaves and coriander leaves, then stir through along with the lemon juice. Serve with a drizzle of olive oil.

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HARIRA. 08/02/14
This soup needs a few hours’ cooking to be at its best, but it’s worth it. If you can persuade your butcher to give you some bones, they are wonderful thrown in during cooking.
INGREDIENTS

Serves 8

 

200g/7oz lentils, cooked

4 garlic cloves, 2 left whole, 2 thinly sliced

Olive oil

2 red onions, finely chopped

2 celery sticks, finely chopped

1 carrot, peeled and finely chopped

½ bunch coriander, roots and leaves separated, roots finely chopped, leaves retained

1 lamb neck, cut into 2cm pieces, or 200g stewing lamb

1 tsp cumin seeds, toasted and ground

½ tsp black pepper, freshly ground

¼ tsp turmeric

½ tsp ground ginger

1 tsp ground coriander

½ x 400g/14oz tin of plum tomatoes, rinsed

1 x 400g/14oz tin chickpeas

1 handful parsley leaves

Juice of ½ lemon

 

METHOD

 Rinse the lentils under cold water, then place them in a pan and pour over enough cold water to cover generously. Add the whole garlic cloves and bring to the boil, before turning the heat down to a simmer and leaving them to cook until al dente (don’t overcook, as they will be cooked a bit more later). Drain.

 

Meanwhile, add a good slosh of oil to a large pan and sweat the onions, celery, carrots, coriander root and sliced garlic with a pinch of salt over a low heat. Cook slowly for at least half an hour or until soft and sweet.

Season the lamb, then add to the pan (along with any bones you might have), and increase the heat. Brown the lamb, stirring so the vegetables don’t catch.

 

Stir in the spices and turn the heat down a little. Cook for a few minutes until they begin to smell fragrant. Rip in the tomatoes and add 300ml water. Bring to the boil, then turn the heat down to a simmer and leave to bubble away slowly for 2 hours, until the lamb is tender.

 

Remove any bones. Add the cooked lentils and chickpeas and add 200ml more water. Taste for seasoning, then cook slowly for another half an hour to allow the beans to absorb the flavours.

 

Just before serving, roughly chop the parsley leaves and coriander leaves, then stir through along with the lemon juice. Serve with a drizzle of olive oil.

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