Moroccan Harira with Lamb and Saffron
A Hearty and Aromatic Lamb Soup
This comforting Moroccan soup boasts tender lamb, aromatic spices, and a touch of saffron, perfect for a cozy dinner.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Lamb and Broth
For the Soup Base
For the Aromatics and Spices
For the Additional Ingredients
Preparation
Marinating the Lamb
Season Lamb
Season lamb cubes with salt and pepper.
Combine Ingredients
Combine with bay leaf and water in a large pot.
Simmer
Simmer for 45 minutes, skimming off any foam.
Preparing the Vegetables
Heat Oil
Heat olive oil in a pan over medium heat.
Sauté Veggies
Sauté onion, celery, and carrots until soft, about 10 minutes.
Add Spices
Add cinnamon, ginger, and cumin, cooking for an additional 2 minutes.
Ensure the saffron is properly soaked to release its full flavor. Stir the spices continuously to prevent burning.
Cooking Process
Combining the Components
Add sautéed vegetables and spices to the lamb and broth.
Incorporating Additional Ingredients
Stir in chickpeas, tomatoes, lentils, and saffron water.
Final Adjustments
Add parsley and coriander just before serving.
Plating & Serving
Moroccan Harira with Lamb and Saffron
Moroccan Harira with Lamb and Saffron
Plating & Serving
Ladle the harira into bowls, ensuring each serving has a generous portion of lamb, chickpeas, and vegetables.