Harira

Ben O'Donoghue

Ingredients:

  • 1 cup tinned chickpeas
  • 1lt Massel veg stock or chicken stock
  • 500g lamb shoulder, untrimmed, cut into 1 cm pieces
  • 2 onions, grated
  • 2 celery stalks, grated
  • 1 tsp ground cinnamon, plus extra to serve
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • 1 generous pinch of saffron threads, soaked in 1 tbsp hot water
  • 1.2kg truss tomatoes, grated skin discarded
  • ½ cup roughly chopped flat-leaf parsley, including stalks
  • 50g (⅓ cup) dried green lentils, rinsed, drained
  • ⅓ cup finely chopped coriander leaves
  • Extra virgin olive oil

Method:

  1. Place the lamb, onions, celery, cinnamon, turmeric, ginger and saffron with soaking liquid and grated tomatoes and dried green lentils in a pressure cooker and seal.
  2. Bring the pressure cooker up to temperature and cook for 20 minute. Then release the pressure and remove the lid.
  3. Rinse and drain the chickpeas. Add the chickpeas, half the parsley and enough stock to loosen, then bring to the boil.
  4. Reduce heat to low, and simmer, add parsley to harira and stir to combine. Remove harira from heat and season.
  5. Divide harira among bowls, scatter over coriander and drizzle with olive oil
  6. Serve immediately

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