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Wednesday, June 3, 2015

Harira (chickpea, Lamb And Coriander Soup)

Total Time: 2 hrs 40 mins Preparation Time: 15 mins Cook Time: 2 hrs 25 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 small brown onions, chopped
  • 2 large garlic cloves, crushed
  • 1 lb lamb shoulder steak, trimmed of excess fat and cut into small chunks
  • 1 1/2 teaspoons cumin, ground
  • 2 teaspoons paprika
  • 1/2 teaspoon clove, ground
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 5 1/4 cups beef stock
  • 3 (10 ounce) cans chickpeas (or less, depending on your taste)
  • 28 ounces tomatoes, diced (use a good quality tomato)
  • 1/2 cup coriander, finely chopped (cilantro)
  • fresh coriander leaves, for garnish
  • black olives, for garnish

Recipe

  • 1 heat the oil in a large heavy-bottomed saucepan or stockpot. add the onion and garlic and cook for 5 minutes, or until softened.
  • 2 add the meat in batches, and cook over high heat until the meat is browned on all sides. return all the meat to the pan.
  • 3 add the spices and bay leaf to the pan and cook until fragrant. add the tomato paste and cook for about 2 minutes, stirring constantly.
  • 4 add the stock to the pan, stir well and bring to a boil.
  • 5 add the chickpeas, tomato and chopped coriander to the pan. stir, then bring to a boil. reduce heat and simmer for 2 hours, or until the meat is tender. stir occasionally. season to taste with salt and pepper.
  • 6 serve garnished with coriander leaves and small black olives.

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