June 16, 2017
Fresh Tomatoes, Dinner, Main Dish,
Soups/Stews, Lamb/Mutton, Fruit, Tomato, Middle Eastern, Moroccan, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Kosher Meat more
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"Harira is a soup from the Maghreb region of North Africa. There are many variations of this hearty, healthy soup, but most recipes include chunks of lamb simmered with tomatoes, chickpeas, spices and herbs. Though the ingredient list looks overwhelming, it is mostly spices - so the recipe goes together quickly."
Heat the oil or butter in a large pot over medium-high heat. Add the lamb and brown on all sides. Remove the meat and set aside.
Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent, 4-5 minutes. Add the spices and sauté for another 1-2 minutes.
Stir in the tomatoes and cook for 3-4 minutes. Pour in the stock, then return the meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes.
Add the chickpeas and lentils. Add salt and pepper to taste, then simmer for another 20 minutes, or until the lentils cooked through and tender.
Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges.
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