Name: Harira with lamb
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 8
Ingredients: 1 cup (200g) dried chickpeas (garbanzo beans); 20 gram (¾ ounce) butter; 2 medium brown onions (300g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 2 clove garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated coarsely; 1 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; pinch saffron threads; 500 gram (1 pound) diced lamb; 3 large tomatoes (660g), seeded, chopped coarsely; 2 litre (8 cups) hot water; 1/2 cup (100g) brown lentils; 2 tablespoon plain (all-purpose) flour; 1/2 cup (100g) cooked white long-grain rice; 1/2 cup firmly packed fresh coriander leaves (cilantro); 2 tablespoon lemon juice

Harira with lamb

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Serves 8

Prep

15M

Cook

2H 45M

Total

Ingredients

1 cup (200g) dried chickpeas (garbanzo beans)

20 gram (¾ ounce) butter

2 medium brown onions (300g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

2 clove garlic, crushed

4 centimetre (1½-inch) piece fresh ginger (20g), grated coarsely

1 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

pinch saffron threads

500 gram (1 pound) diced lamb

3 large tomatoes (660g), seeded, chopped coarsely

2 litre (8 cups) hot water

1/2 cup (100g) brown lentils

2 tablespoon plain (all-purpose) flour

1/2 cup (100g) cooked white long-grain rice

1/2 cup firmly packed fresh coriander leaves (cilantro)

2 tablespoon lemon juice

Method

1.Place chickpeas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.

2.Melt butter in a large saucepan over medium heat; cook onion, celery and garlic, stirring, until onion softens. Add ginger, cinnamon, pepper and saffron; cook, stirring, until fragrant.

3.Add lamb to pan; cook, stirring, 5 minutes or until lamb is browned. Add chickpeas and tomato; cook, stirring, about 5 minutes or until tomato softens.

4.Stir the water into soup mixture; bring to the boil. Reduce heat; simmer, covered, 45 minutes. Add lentils; simmer, covered, for 1 hour.

5.Blend flour with ½ cup of slightly cooled broth in a small bowl; return to pan with rice. Cook, stirring, until soup comes to the boil and thickens slightly. Remove from heat; stir in coriander and juice. Season to taste.

Recipe is not suitable to freeze. If you’d prefer a vegetarian option of this soup. Microwave rice is fine to use here.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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