Moroccan Harira Soup with Lamb Recipe

Moroccan Harira Soup with Lamb Recipe

Harira is a traditional Moroccan soup, often served during Ramadan to break the fast. It’s a rich, hearty, and flavorful soup made with lamb, tomatoes, lentils, chickpeas, and a blend of aromatic spices. The soup is wonderfully comforting and bursting with complex flavors, making it a perfect dish for cold evenings or special gatherings.

Ingredients:

For the Soup:

• 1 lb (450g) lamb (cut into small cubes or chunks, preferably from shoulder or stew meat)
• 1 large onion, finely chopped
• 2-3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon ginger (freshly grated or ground)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander (optional)
• 1 can (14 oz) diced tomatoes (or 4 medium fresh tomatoes, chopped)
• 1/2 cup lentils (red or green)
• 1/2 cup chickpeas (cooked or canned, drained)
• 6 cups beef or chicken broth (or water with a stock cube)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 1/2 cup vermicelli or small pasta (optional)
• 1 tablespoon flour (for thickening, optional)
• 2 tablespoons lemon juice (for serving)

Optional Garnishes:

• Extra chopped parsley or cilantro
• Lemon wedges

Instructions:

1. Brown the Lamb:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides, about 6-8 minutes. Remove the lamb and set it aside.

2. Sauté the Aromatics:

• In the same pot, add the chopped onion and cook until softened, about 4-5 minutes. Add the garlic, grated ginger, turmeric, cinnamon, cumin, paprika, black pepper, and coriander. Cook for another minute, stirring constantly to release the flavors of the spices.

3. Add the Tomatoes and Tomato Paste:

• Add the diced tomatoes (or fresh tomatoes) and tomato paste. Stir and cook for another 5 minutes, allowing the tomatoes to soften and break down.

4. Add the Broth and Simmer:

• Return the browned lamb to the pot. Pour in the broth (or water and stock cubes) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 1 hour or until the lamb is tender.

5. Add Lentils and Chickpeas:

• Add the lentils and chickpeas to the pot. Stir to combine, and continue simmering for another 30-40 minutes, or until the lentils are tender.

6. Thicken the Soup (Optional):

• If you prefer a thicker soup, mix 1 tablespoon of flour with 1/4 cup of water to form a smooth paste. Gradually stir the paste into the soup and simmer for an additional 10 minutes until thickened.

7. Add Pasta (Optional):

• If using vermicelli or small pasta, add it to the pot and cook for about 8-10 minutes, or until tender.

8. Finish the Soup:

• Stir in the chopped cilantro and parsley. Adjust seasoning with more salt and pepper if needed. Let the soup simmer for a few more minutes to blend the flavors.

9. Serve:

• Ladle the Harira soup into bowls. Serve with a squeeze of fresh lemon juice, and garnish with extra parsley or cilantro and lemon wedges on the side.

Tips:

• Substitute for Lamb: If you prefer, you can use beef or chicken instead of lamb. Chicken thighs work especially well in this soup.
• Vegetarian Option: To make a vegetarian version, omit the lamb and use vegetable broth instead of meat broth. You can add more lentils and chickpeas to compensate for the missing meat.
• Serving Suggestions: Serve with fresh bread or crusty baguette for dipping. In Morocco, this soup is often enjoyed with dates as a light dessert.

This Moroccan Harira Soup with Lamb is rich, nourishing, and packed with spices. The combination of tender lamb, hearty lentils, and the freshness of herbs makes this soup a perfect meal for any occasion. Enjoy a taste of Morocco! 🥣🌿