Harira with lamb

Harira is the traditional Moroccan soup with lentils, and can be cooked in both veg and non-veg way. I prefer the one with lamb. It's not at all hot, but has a number of fragrant spices added. Besides, it's quite simple and easy to make. And above all, it's absolutely delicious!

This recipe is taken from the book "Cook it Slow" (by The Australian Women's Weekly).

Ingredients:

1/2 cup (100 g) french-style green lentils
500 g lamb, diced into 1 cm pieces
1 medium brown onion (150 g), chopped finely
2 cloves garlic, crushed
1/2 tsp grated fresh ginger
1/2 tsp cinnamon
1/2 tsp hot paprika
1 tsp turmeric
pinch of saffron threads
1,5 litres (6 cups) water
400 g canned chickpeas, drained and washed
1/2 cups (100 g) long-grain rice*
3 small tomatoes (180 g) chopped finely
fresh or dried parsley
salt and pepper to taste

*I'm using ready to eat rice, if you use it too, you will have to add it in the end of the cooking.

Method:

Cook lentils, lamb, onion, garlic and spices in a large and deep pan, stirring, until the lamb is brown.

Add the water, bring to the boil. Reduce heat, simmer, covered, for 1 hour.

Add chickpeas, tomato and rice (note - only if you are using uncooked rice!), simmer, uncovered for 20 minutes or until rice is just tender.

If you are using ready-to eat rice (like Uncle Ben's), add it within 2-3 minutes after adding the chickpeas, just before removing from the heat.

Mix well, bring once to the boil and remove from the heat. Stir in parsley. Season to taste.

Enjoy your food! Bon appétit!