
Moroccan Harira with Lentils and Lamb
A Hearty and Traditional Moroccan Soup
A rich and flavorful Moroccan soup combining tender lamb, lentils, and a blend of aromatic spices.
- 2 h 30 min
- 6-8
- Intermediate
Ingredients
For the Soup Base
For the Lamb and Pulses
For the Broth
For the Final Touch
Preparation
Marinating the Lamb
Combine spices and lamb
Combine lamb pieces with ground ginger, cinnamon, cumin, and turmeric.
Coat with oil
Add olive oil and mix well to coat the lamb.
Marinate
Let marinate for 30 minutes at room temperature.
Preparing the Vegetables
Heat oil
Heat olive oil in a large pot over medium heat.
Sauté onions
Sauté onions until translucent, about 5 minutes.
Add garlic
Add garlic and cook until fragrant, about 1 minute more.
Cooking Process
Brown the lamb
Brown the marinated lamb pieces in the pot with onions and garlic.
Add the pulses
Stir in lentils and chickpeas, coating them with the mixture.
Simmer the soup
Add tomatoes, tomato paste, broth, and cilantro. Bring to a boil, then reduce to a simmer for 1.5 hours.
Plating & Serving

Moroccan Harira with Lentils and Lamb
Moroccan Harira with Lentils and Lamb
Serve
Ladle the harira into bowls, garnish with fresh cilantro, and serve with a wedge of lemon on the side.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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