Moroccan Harira

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Original recipe from The Soup Bible - Debra Mayhew

kept byourrecipies333
recipe by

Notes:

There are no words. Just saliva. A lot of saliva.

Categories:
- Dinner
- Hearty
- Lamb
- Potato
- Savory
- Stew
- Winter

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Ingredients:

2 tbs butter
8 oz lamb (lies! get more like a pound or so! With bones!) cut into 1/2 in pieces
1 onion, chopped
1 lb well-flavored tomatoes (heirloom all the way!)
4 tbs coriander
2 tbs chopped parsley (I just chop up the whole bunch)
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 cup lentils
1/2 cup chickpeas (from a can unless you want to do an overnight soak)
2.5 cups water (LIES! Make stock from the lamb bones with 4 cups of water!)
4 baby onions or small shallots (shallots!!!)
1/4 cup noodles (Psh! Naw man, golden potatoes!)
Salt and pepper
2 lemons (at least)
(2 finely minced Asian-style dried red peppers)

Ideally you'll start with cooking the lamb bones over charcoal. Otherwise, just boil them in the 4 cups of water to make a stock.
Heat the butter in a large saucepan or flameproof casserole and sear lamb but don't cook it through.
After searing, add in onions without reducing heat.
Reserving some parsely, add the tomatoes after the onions begin to turn translucent, along with all the herbs and spices and the two minced peppers.
Add the rinsed lentils and chickpeas, along with the stock and potatoes. Season with salt and pepper. Reduce heat to a simmer and let stew for 1.5 hours.
Add the shallots and cook for a further 30 min.
Sprinkle some reserved, fresh parsley over your individual bowl.
Lemon juice makes this. I've added it into the whole pot before, but Ryan and I usually just chop up a couple of lemons and squeeze them to-taste into our individual bowls. But you want lemon juice in there. Enjoy!