Harira with Lamb
6 servings
165 minutes
A traditional Moroccan soup is a dish that begins every evening meal during Ramadan.
1
Chop the onion and cilantro. Place lamb, turmeric, black pepper, cinnamon, ginger, red chili, margarine, onion, and cilantro in a large pot, set on low heat, and cook, stirring for 5 minutes.
- Lamb: 450 g
- Turmeric: 1 teaspoon
- Ground black pepper: 1.5 teaspoon
- Cinnamon: 1 teaspoon
- Grated ginger: 0.3 teaspoon
- Ground red pepper: 0.3 teaspoon
- Margarine: 2 tablespoons
- Onion: 1 head
- Cilantro: 35 g
2
Cut the tomatoes into cubes. Drain the juice, add the chopped tomatoes to the pot, mix everything, and simmer for 15 minutes.
- Tomatoes: 800 g
3
Put the remaining tomato juice, 7 cups of water, and lentils in a pot. Bring the soup to a boil and let it simmer on low heat for 2 hours.
- Water: 7 glasss
- French green lentils (lentilles vertes): 150 g
4
10 minutes before the dish is ready, increase the temperature to 190 degrees, add soaked chickpeas and vermicelli to the soup, and cook for about 10 minutes until the vermicelli is done.
- Chickpeas: 420 g
- Vermicelli: 110 g
5
Add the juice of one lemon and 2 beaten eggs to the soup, stir, and cook for another minute until the eggs are set.
- Lemon: 1 piece
- Chicken egg: 2 pieces
