1
Step 1
10 minHeat 2–3 tablespoons oil in a large pan or pressure cooker on sauté mode. Add lamb shoulder and brown on all sides until nicely coloured. Remove and set aside.
Ingredients used:
- 3 tbsp•oil
- 700 g•lamb shoulder
Harira Soup
Enjoy a warm bowl of Harira, a traditional Moroccan soup perfect for Iftar. This hearty dish features tender lamb, aromatic spices, and a blend of lentils and chickpeas, garnished with fresh coriander and a hint of lemon for an added zing.
Details
Skill Level
Medium
Cook Time
67 min
Servings
6
Serving Size
1 bowl (2 cups)
Est. Calories
1199 per serving
Carbs
170.9g (62%)
Protein
53g (106%)
Fats
49.2g (63%)
Daily Diet
2000 cal (60%)
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 67 min | Servings 6 | Serving Size 1 bowl (2 cups) | Est. Calories 1199 per serving |
Carbs 170.9g (62%) | Protein 53g (106%) | Fats 49.2g (63%) | Daily Diet 2000 cal (60%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Ingredients
oil
3 tbsp
lamb shoulder
700 g
bone-in or boneless
onion
4 whole
finely chopped
celery stalk
5 whole
finely chopped
cumin
2 tsp
ground ginger
1.5 tsp
paprika
2 tsp
turmeric
1 tsp
cinnamon
0.5 tsp
black pepper
1 tsp
chilli flakes
0.5 tsp
tomato purée
6 tbsp
oil
3 tbsp
lamb shoulder
700 g
bone-in or boneless
onion
4 whole
finely chopped
celery stalk
5 whole
finely chopped
cumin
2 tsp
ground ginger
1.5 tsp
paprika
2 tsp
turmeric
1 tsp
cinnamon
0.5 tsp
black pepper
1 tsp
chilli flakes
0.5 tsp
tomato purée
6 tbsp
chopped tomatoes
1 can
brown lentils
1 cup
soaked
chickpeas
1 can
drained
coriander
1 bunch
chopped
parsley
1 bunch
chopped
lamb stock cube
1 piece
salt
2.5 tsp
adjust to taste
water
1 l
enough to cover
vermicelli noodles
1 handful
lemon
1 whole
juiced
Cooking Steps
2
Step 2
7 minIn the same pan, add onions and celery stalks. Cook until softened.
Ingredients used:
- 4 whole•onion
- 5 whole•celery stalk
3
Step 3
3 minAdd the spices: cumin, ground ginger, paprika, turmeric, cinnamon, black pepper, and chilli flakes. Stir well so the spices don’t burn.
Ingredients used:
- 2 tsp•cumin
- 1.5 tsp•ground ginger
- 2 tsp•paprika
- 1 tsp•turmeric
- 0.5 tsp•cinnamon
- 1 tsp•black pepper
- 0.5 tsp•chilli flakes
4
Step 4
2 minMix in tomato purée and cook for a minute to deepen the flavour.
Ingredients used:
- 6 tbsp•tomato purée
5
Step 5
5 minReturn the browned lamb to the pot. Add chopped tomatoes, soaked brown lentils, drained chickpeas, chopped coriander, chopped parsley, lamb stock cube, and salt.
Ingredients used:
- 700 g•lamb shoulder
- 1 can•chopped tomatoes
- 1 cup•brown lentils
- 1 can•chickpeas
- 1 bunch•coriander
- 1 bunch•parsley
- 1 piece•lamb stock cube
6
Step 6
1 minPour in enough water to fully cover everything (about a full kettle).
Ingredients used:
- 2.5 tsp•salt
7
Step 7
47 minSeal the pressure cooker and cook on high pressure for 47 minutes.
8
Step 8
5 minOnce finished, switch to sauté mode. Crush in a handful of vermicelli noodles and cook for 5 more minutes until tender.
Ingredients used:
- 1 l•water
9
Step 9
2 minTaste and adjust seasoning if needed. Serve hot, garnished with extra coriander, fried onions and a squeeze of lemon.
Ingredients used:
- 1 handful•vermicelli noodles
Dietary Information & Meal Category
RamadanSoupsMoroccan
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