Entree: Morocco – Marrakesh – حريرة باللحم ➤ Harira bil-lahm (Hearty Moroccan tomato, lamb, lentil and chickpea soup flavored with herbs and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 cup (170 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium tomatoes, peeled and finely chopped, or 1 1/2 cups (360 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) olive oil
- 2 tsp (10 g) ground ginger
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) paprika
- 1/4 tsp (1 g) saffron threads (optional), soaked in 1 tbsp (15 ml) warm water
- 6 cups (1.44 L) beef or lamb stock (or water)
- 1/2 cup (30 g) fine vermicelli or 1/3 cup (50 g) rice (optional)
- 1/4 cup (15 g) all-purpose flour, sifted (for liaison)
- 2 large eggs, beaten, approx. 100 g
- 1 small bunch fresh cilantro, chopped (about 1/2 cup / 15 g)
- 1 small bunch fresh parsley, chopped (about 1/2 cup / 15 g)
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. In a large heavy pot, heat olive oil over medium heat. Add chopped onion and celery and sauté until soft and translucent, about 6–8 minutes.
2. Add lamb cubes and brown lightly on all sides, 6–8 minutes. Stir in ginger, turmeric, cinnamon, paprika, and the soaked saffron with its liquid; cook 1 minute until aromatic.
3. Add soaked chickpeas, tomatoes, tomato paste, and stock. Bring to a boil, then reduce heat and simmer, covered, for 45–60 minutes until lamb and chickpeas are tender.
4. Add red lentils and continue simmering 15–20 minutes until lentils begin to break down and the soup thickens. If using vermicelli or rice, add now and cook until tender (5–10 minutes).
5. To make the liaison, whisk the flour with 1/2 cup (120 ml) cool water until smooth. Temper the beaten eggs by slowly whisking in 1/2 cup (120 ml) hot soup, then whisk the tempered eggs into the flour mixture. Slowly stir the liaison into the simmering soup, stirring constantly to avoid lumps; simmer 3–5 minutes until slightly thickened.
6. Stir in chopped cilantro and parsley, season with salt and pepper, and adjust lemon to taste. Serve hot with lemon wedges and extra fresh herbs.