MOROCCAN HARIRA
1¼ pints lamb stock
2oz chickpeas soaked overnight and drained
2oz Puy lentils
6oz diced lamb, raw or cooked
1 small onion finely chopped
1 clove garlic
½ teaspoon turmeric
¼ teaspoon ground cinnamon
Pinch each of ground ginger, saffron strands and paprika
1½ oz Basmati rice
2 large ripe tomatoes skinned and chopped
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
Seasoning – salt, pepper and a spoonful of harissa
Quartered lemon to serve
Brown lamb in olive oil and remove
Soften onion in olive oil. Add garlic. Add lamb if raw
Add spices, chickpeas, lentils and lamb stock
When chickpeas are nearly ready add rice, lamb if cooked and tomatoes
When rice is soft add coriander, parsley and seasoning to taste.
Simmer two minutes and serve with quartered lemons
Moroccan Harira
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Cred air o bob deg a glywi, a thi a gei rywfaint bach o wir (hen ddihareb Gymraeg)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)