Photograph by plentyofants
Friday Kitchen – Moroccan Lamb Soup
This is a lovely warming soup full of moroccan flavours.
Harira – Moroccan Lamb Soup – Serves 4
Ingredients
400g tin of chopped tomatoes
250g diced lamb
1/2 small jar harissa paste
1/2 tsp tumeric
1/2 tsp ground cinnamon
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 tbsp butter
4 tbsp chopped coriander
2 tbsp chopped parsley
1 onion – chopped
50g red lentils
75g chickpeas
25g spagetti
lemon slices to garnish
Put lamb, tumeric, cinnamon, butter, 3/4 coriander, parsley, seeds and onion into a large pan.
Cook over moderate heat for 5 mins, add tomatoes, harissa and cook 10 mins more.
Add lentils, chick peas and 600ml of veg/lamb stock – lamb gives a better flavour.
Season, bring to boil then simmer gently for 1.5 hours or until lamb is tender.
Place spagetti in a tea towel, roll up then holding each end of towel tightly, pull the length over the edge of your worktop giving you nice sized pieces of soup noodles then add to pan 5 mins before end of cooking time
Season to taste, add more harissa if not spicy enough
Garnish with remaining coriander and lemon slices
top tip – make a day or two ahead to give a fuller flavour, it also freezes very well