How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the flavors improve with a day of rest, making it perfect for preparing a day in advance.

What can I substitute for lamb?

You can use beef or chicken, though the cooking times may vary slightly.

Is this dish freezable?

Absolutely! Freeze portions for up to 3 months; thaw and reheat before serving.

Can I make this dish vegetarian?

Yes, omit the lamb and add more legumes and vegetables for a hearty vegetarian version.

Moroccan Herbed Za'atar-Infused Lamb Harira with Apricots

Name: Moroccan Herbed Za'atar-Infused Lamb Harira with Apricots
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shoulder; Ground cumin; Za'atar mix; Garlic cloves; Salt and pepper; Olive oil; Olive oil; Onion; Carrots; Celery stalks; Tomatoes; Tomato paste; Ground cinnamon; Saffron threads; Dried apricots; Lentils; Split chickpeas (chana dal); Pearl barley; Vegetable stock; Bay leaf; Fresh parsley; Fresh cilantro; Lemon wedges

A fragrant Moroccan stew with tender lamb and sweet apricots

This Moroccan harira brings together the rich flavors of lamb, aromatic spices, and the sweet accent of apricots for a comforting and exotic meal.

2 h 45 min
6
Intermediate

Ingredients

For the Lamb Marinade

Lamb shoulder

500g — cut into 2-inch cubes

Ground cumin

1 tsp

Za'atar mix

1 tsp

Garlic cloves

2 cloves — minced

Salt and pepper

to taste

Olive oil

2 tbsp

For the Harira Base

Olive oil

2 tbsp

Onion

1 large — finely chopped

Carrots

2 — diced

Celery stalks

2 — diced

Tomatoes

3 — peeled and chopped

Tomato paste

2 tbsp

Ground cinnamon

1 tsp

Saffron threads

½ tsp — soaked in 2 tbsp warm water

Dried apricots

½ cup — chopped

For the Legume Mix

Lentils

¼ cup

Split chickpeas (chana dal)

¼ cup

Pearl barley

¼ cup

Vegetable stock

1 liter

Bay leaf

For Final Seasoning

Fresh parsley

2 tbsp — chopped

Fresh cilantro

2 tbsp — chopped

Lemon wedges

for serving

Preparation

Marinating the Lamb

Combine ingredients

In a bowl, combine lamb cubes with cumin, za'atar, minced garlic, salt, pepper, and olive oil.

Toast the spices before adding to the stew to enhance their flavor and aroma.

Mix well

Toss everything until the lamb is evenly coated.

Chill

Cover and marinate in the refrigerator for at least 1 hour.

Preparing the Vegetables

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté aromatics

Add onions, carrots, and celery, sautéing until soft.

Cook tomatoes

Incorporate tomatoes and tomato paste, cooking until the tomatoes break down.

Ensure saffron is properly soaked to release its full flavor. For a richer broth, consider adding a piece of lamb bone.

Cooking Process

Browning the Lamb

In a separate pan, sear marinated lamb cubes until browned on all sides, about 5–6 minutes.

Building the Base

Add the seared lamb to the pot with vegetables, then stir in cinnamon, saffron with its water, and dried apricots.

Simmering the Stew

Stir in lentils, chickpeas, barley, vegetable stock, and bay leaf. Bring to a boil, then reduce heat and simmer for about 2 hours, or until meat is tender.

Plating & Serving