"If you have not tried Harira soup, it is something I would definitely recommend. Just be careful not to stain your favourite designer piece of clothing!"
- 500 grams diced lamb shoulder
- 40g butter
- 1 teaspoon ground turmeric
- ground black pepper and sea salt to taste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pinch saffron
- ¾ cup chopped celery
- 2 onions chopped
- ⅓ cup chopped fresh coriander
- ½ cup chopped flat parsley
- 2x 440g can diced tomatoes
- 4 cups water
- ⅓ cup green lentils
- 1x 440g can chick peas, drained
- 110 grams vermicelli pasta
- 2 eggs, beaten
- 1 lemon, juiced, 1 lemon cut in wedges
Melt the butter on medium heat in a large pot. Place the lamb, turmeric, salt, pepper, cinnamon, ginger, saffron, celery, onion, and half the parsley into a large pot over a low heat. Stir until the lamb is browned, around 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, l cook until noodles are al dente. Stir in lemon and eggs, and remaining parsley. Serve with coriander sprinkled on top and lemon wedges.
- Brought to you by
- Gila Cavalli of Cavalli Leather Goods & Fashion
- 20 minutes prep and 2 hours cooking