Harira

Ingredients

• 12 oz boneless lamb shoulder, cut into 1/2-inch pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 stalks celery, chopped
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 3/4 cup brown lentils, rinsed
• 10 cups water
• 15 oz canned chickpeas, drained
• 1/3 cup long-grain white rice
• 2 tsp salt
• 1/4 cup all-purpose flour
• 1 cup cold water
• Lemon wedges, for serving

Method

1. Heat the oil in a large soup pot and brown the lamb lightly, about 5 minutes.
2. Add the onion, celery, half the herbs and the spices and cook for 5 minutes.
3. Add the crushed tomatoes, tomato paste, lentils and water, bring to a boil and simmer covered for 45 minutes.
4. Add the chickpeas, rice and salt and simmer until the rice and lentils are soft, about 20 minutes. The lamb will be tender and far past 145°F.
5. Whisk the flour into the cold water until smooth, then pour it slowly into the simmering soup while stirring. Simmer 5 to 10 minutes until silky.
6. Stir in the remaining herbs and serve with lemon wedges and dates on the side.

Notes