Lamb soup (lamb harira)
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 1 large onionchopped
- 2 cloves garlicfinely chopped
- 300g lamb neckcut into small chunks
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp smoked paprika
- a pinch saffron
- 1 litre chicken stock
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 50g Puy lentils
- 75g long grain rice
- a handful corianderchopped
- a handful flat-leaf parsleychopped
Nutrition:
- kcal302
- fat14.6g
- saturates7.7g
- carbs29.7g
- sugars4.3g
- fibre6.7g
- protein9.6g
- salt1g
Method
step 1
Heat 2 tbsp olive oil in a pan. Add the onion and garlic with some seasoning and cook for 5 minutes until softened.
step 2
Add the lamb and all the spices and cook, stirring, for 5 minutes.
step 3
Add the chicken stock, tomatoes and purée and bring to a simmer.
step 4
Simmer, uncovered, for 45 minutes, then add the lentils and cook for 10 minutes.
step 5
Add the rice and cook for another 15 minutes, adding a splash of stock or water if needed, until the lentils and rice are cooked. The texture should be soupy rather than thick.
step 6
Stir in the herbs and serve.
