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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