Harira Lamb Soup
Harira Lamb Soup



  • 400g chopped lamb shoulder
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 crushed garlic clove
  • 1 red and 1 green chilli, deseeded and chopped
  • 1 tsp each ground cumin, ginger and cinnamon
  • 1 tbsp tomato puree
  • 1.5 litres veg stock
  • 400g tin of chopped tomatoes
  • 2 handfuls of red lentils
  • 400g tin of chickpeas, drained
  • Chopped mint and coriander, to serve
  • Heat the oil in a large pan and cook the lamb for a few mins on each side to brown all over. Remove the meat and set aside, and toss the onion, chillies and garlic into the pan to cook for 5 mins. Stir in the ground spices and cook for 1 minute more, then add the tomato puree, stock, lentils and tomatoes.
  • Return the lamb to the pan and simmer for 45 mins, then stir in the chickpeas and cook for 15 mins more. Season well, and serve scattered with fresh herbs with some flatbreads on the side.
1 hr
4 serving

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