Rustic Moroccan Lamb Harira with Saffron and Chickpeas

Name: Rustic Moroccan Lamb Harira with Saffron and Chickpeas
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 500g lamb shoulder; 2 tbsp olive oil; 1 large onion; 3 cloves garlic; 1 tsp ground ginger; 1 tsp ground turmeric; Pinch of saffron threads; 400g canned chickpeas; 400g canned tomatoes; 1/4 cup lentils; 2 liters beef or lamb stock; 1 tsp ground cinnamon; Salt and pepper; 1/4 cup fresh cilantro; 1/4 cup fresh parsley; Juice of 1 lemon; 2 tbsp fresh cilantro; 1 tbsp fresh mint leaves

A rich and aromatic Moroccan soup

This traditional Moroccan Harira is a delightful blend of lamb, chickpeas, and spices, creating a hearty soup perfect for warming up any meal.

3 h
6
Intermediate

Ingredients

For the Lamb Base

500g lamb shoulder

cut into 1-inch cubes

2 tbsp olive oil

extra virgin

1 large onion

finely chopped

3 cloves garlic

minced

1 tsp ground ginger

1 tsp ground turmeric

Pinch of saffron threads

soaked in 2 tbsp warm water

For the Soup

400g canned chickpeas

drained and rinsed

400g canned tomatoes

crushed

1/4 cup lentils

picked and rinsed

2 liters beef or lamb stock

1 tsp ground cinnamon

Salt and pepper

to taste

For the Aromatic Mix

1/4 cup fresh cilantro

chopped

1/4 cup fresh parsley

chopped

Juice of 1 lemon

For the Garnish

2 tbsp fresh cilantro

chopped

1 tbsp fresh mint leaves

chopped

Preparation

Marinating the Lamb

Combine ingredients

In a large bowl, combine lamb, olive oil, onion, garlic, ginger, turmeric, and saffron mix.

Toast your spices lightly before adding them to release their full aroma.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Rest at room temperature

Let it sit out for 15 minutes to reach room temperature before cooking.

Ensure the lamb reaches room temperature to ensure even cooking.

Preparing the Aromatic Mix

Mix herbs and lemon juice

Combine cilantro, parsley, and lemon juice in a small bowl.

Chill mixture

Set aside in the refrigerator until serving.

Stir occasionally

Stir occasionally to keep the herbs fresh.

Cooking Process

Browning the Lamb

In a large pot over medium heat, brown the marinated lamb in batches.

Developing the Base Flavors

Add soaked saffron mix, cinnamon, and stir in the lamb stock, then bring to a boil.

Use homemade stock for an added layer of flavor.

Simmering the Soup

Add chickpeas, tomatoes, lentils, adjust seasoning, and simmer for 2 hours.

Plating & Serving