Moroccan Lamb Harira
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Glug of olive oil
  • 1 onion, chopped
  • 450 g boneless lamb, cut into cubes
  • 3 cloves garlic, crushed
  • 2 tsp cumin
  • 3 tsp ground ginger
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp freshly ground black pepper
  • ½ tsp salt, plus more to taste
  • ~1/4 tsp saffron threads
  • 1 large zucchini, diced
  • 2 carrots, diced
  • 1 large tin diced tomatoes
  • 1 large tin chickpeas, drained and rinsed
  • ⅔ cup long grain rice
  • 3 cups chicken stock
  • 1 large orange, juice and zest
  • 1 large lemon, juice and zest
  • .
  • Garnish:
  • Fresh cilantro, coarsely chopped
  • Pomegranate seeds
  • Pistachios, coarsely chopped
  • Dried apricots, coarsely chopped
  • Fresh lemon wedges
Instructions
  1. Heat a glug of olive oil in a large pot. Add onion and cook until soft and translucent. Add lamb and cook until lightly browned. Add garlic and all spices, stir and cook until fragrant. Add carrots, zucchini, tomatoes, chickpeas and rice and stir until combined.
  2. Add chicken stock, reduce heat to a simmer, cover and cook for 1 hour.
  3. Remove stew from heat and add the juice and zest from one orange and one lemon. Serve with any or all optional garnishes.
Recipe by Port and Fin at https://portandfin.com/moroccan-lamb-harira/