Entree: Morocco – Fez – الحريرة ➤ al-Harira (Hearty tomato-based stew of lamb, lentils, and chickpeas flavored with herbs and warming spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) boneless lamb shoulder, trimmed and cut into 1/2-inch (1 cm) pieces
- 2 medium onions, finely chopped, about 8 oz (225 g) total
- 2 stalks celery, finely chopped, about 3 oz (85 g)
- 4 cloves garlic, minced
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 3/4 cup (150 g) brown or green lentils, rinsed
- 1 cup (240 g) crushed tomatoes (or tomato purée)
- 2 tbsp (34 g) tomato paste
- 8 cups (1.9 L) lamb or beef stock (or water)
- 1/3 cup (65 g) short-grain rice, rinsed
- 3 tbsp (24 g) all-purpose flour
- 1/4 cup (60 ml) cold water (for flour slurry)
- 2 large eggs
- 1 cup (30 g) fresh cilantro, finely chopped (loosely packed)
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped (loosely packed)
- 1 cinnamon stick, about 1 inch (2.5 cm)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- Juice of 1 lemon (about 2 tbsp / 30 ml) and lemon wedges to serve

Instructions

1. In a large heavy pot, heat the olive oil over medium heat. Add the lamb pieces and brown lightly, 6–8 minutes.
2. Add the chopped onions, celery, and garlic and cook until softened and translucent, about 6 minutes.
3. Stir in the crushed tomatoes, tomato paste, cinnamon stick, cumin, ginger, turmeric, salt, and pepper. Cook 2 minutes to bloom the spices.
4. Add the soaked chickpeas, lentils, and stock (or water). Bring to a boil, then reduce to a simmer. Cover partially and simmer until chickpeas and lentils are tender, about 1 to 1 1/4 hours (check soaked chickpeas for doneness; times vary).
5. When legumes are nearly tender, stir in the rice and continue simmering until rice is cooked, about 20 minutes.
6. Whisk the flour with 1/4 cup (60 ml) cold water to make a smooth slurry. Temper a ladle of hot broth into the slurry, then stir the slurry into the pot to thicken. Simmer 5–10 minutes, stirring, until the stew has body.
7. Beat the eggs lightly in a bowl. Temper with a little hot broth, then slowly stir the egg into the stew in a thin stream to create a silky ribbon (optional but traditional). Remove cinnamon stick.
8. Stir in the chopped cilantro and parsley and the lemon juice. Adjust seasoning with salt and pepper.
9. Ladle into bowls and serve hot with lemon wedges for squeezing.