Moroccan lamb harira

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How to make Moroccan lamb harira

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 500g lamb shoulder, cut into 3cm cubes
  • 1 onion, chopped
  • 100g green lentils
  • 1.2L Massel salt reduced chicken style liquid stock
  • 400g can chopped tomatoes
  • 1/2 teaspoon ground turmeric
  • Pinch of saffron threads
  • 1 cinnamon quill
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons flat-leaf parsley or coriander
  • 100g watercress
  • Squeeze of lemon juice

Method

  • Step 1 Bring lamb, onion, lentils and stock to the boil in a large wide pan over medium heat, skimming if necessary.
  • Step 2 Add tomatoes, spices, 1 teaspoon salt, 1/2 teaspoon pepper and simmer, partly covered, for 45 minutes.
  • Step 3 Crush half the chickpeas to a paste with a fork, then add all chickpeas to pan.
  • Step 4 Simmer, stirring occasionally, for 15 minutes or until thick. Add parsley, cress and lemon juice. Serve in warm bowls.

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