Harira (with lamb)

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Chicken and Apricot Stew, Best Smoked Fish and Kale Soup, Easy Klong Talay (Sour and Spicy Seafood Soup)

Rate This Recipe
4

Ingredients

  • 450 g - lamb Meat
  • 1 tsp - Turmeric powder
  • 1.5 tsp - ground black pepper
  • 1 tsp - ground Cinnamon
  • 1/4 tsp - ground Ginger
  • 1/4 tsp - cayenne pepper
  • 2 tsp - butter/margarine
  • 3/4 cup - chopped Celery
  • 2 - Onion chopped
  • 1/2 cup - chopped fresh Coriander leaves
  • 800 g - diced Tomatoes
  • 7 cups - water
  • 3/4 cup - green lentils
  • 425 g - cooked garbanzo beans (chick peas)
  • 110 g - vermicelli/ noodles
  • 2 - beaten eggs
  • Juice of 1 Lime
  • Salt, to taste

How to Make Harira (with lamb)

  • Place the lamb, salt, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion and coriander leaves into a large soup pot over a low heat. Stir frequently for 5 minutes.
  • Pour tomatoes (reserve juice) into the mixture and let it 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 a simmer.
  • Let soup pot be in simmer & covered for 2 hours.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let it cook for about 10 minutes until the noodles are 'al dente'.
  • Stir in the lime juice and eggs. Let eggs cook for a minute.
  • Serve.