Harira - Moroccan Lamb Stew |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer. Ingredients:
1 lb cubed lamb |
1 teaspoon ground turmeric |
1 1/2 teaspoons ground black pepper |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cayenne pepper |
2 tablespoons margarine |
3/4 cup chopped celery |
1 onion, chopped |
1 red onion, chopped |
1/2 cup chopped fresh cilantro |
1 (29 ounce) can diced tomatoes |
7 cups water |
3/4 cup green lentil |
1 (15 ounce) can garbanzo beans, drained |
4 ounces vermicelli |
2 eggs, beaten |
1 lemon, juiced |
Directions:
1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
2. Stir frequently for 5 minutes.
3. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer.
6. Let soup simmer, covered, for 2 hours.
7. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
8. Stir in lemon and eggs, let eggs cook 1 minute.
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