Moroccan Harira with Lamb
Harira is a staple soup in Moroccan cuisine, traditionally enjoyed during Ramadan to break the fast. This version, enriched with tender lamb, chickpeas, and lentils, combines the warmth of spices with hearty ingredients to create a comforting and flavorful dish. Perfect as a starter or a main course, harira is a celebration of Morocco’s rich culinary heritage.
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1
Heat olive oil in a large pot over medium heat. Brown the lamb shoulder cubes on all sides, then remove and set aside.
2
In the same pot, sauté the chopped onion, celery, and minced garlic until softened.
3
Add the ground cumin, cinnamon, and turmeric to the pot. Stir for 1-2 minutes to release the aromas of the spices.
4
Return the lamb to the pot, then add the tomato paste, canned tomatoes, and vegetable stock. Stir well to combine.
5
Bring the mixture to a simmer. Add the lentils and cook for 30 minutes.
6
Add the cooked chickpeas and continue to simmer for another 15 minutes until the lentils are tender and the flavors are well combined.
7
Adjust seasoning with salt and black pepper. Garnish with chopped fresh coriander before serving.
8
Serve the harira hot with a side of crusty bread or traditional Moroccan flatbread.
