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    You are in: Home / Recipes / Harira - Moroccan Lamb Stew Recipe
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    Harira - Moroccan Lamb Stew

    Harira - Moroccan Lamb Stew. Photo by um-um-good

    1/1 Photo of Harira - Moroccan Lamb Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    Mirj's Note:

    I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer.

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    Units: US | Metric


    1. 1
      Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
    2. 2
      Stir frequently for 5 minutes.
    3. 3
      Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
    4. 4
      Pour tomato juice, 7 cups water, and the lentils into the pot.
    5. 5
      Bring the mixture to a boil, then reduce the heat to simmer.
    6. 6
      Let soup simmer, covered, for 2 hours.
    7. 7
      About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
    8. 8
      Stir in lemon and eggs, let eggs cook 1 minute.

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    Ratings & Reviews:

    • on January 07, 2009


      I hate to give such an average rating; but, it smelled sooo delicious; but, i found the flavour really disappointed. I went through every review adding any extras that others have added & still felt the flavour's just didn't add up to a great recipe. sorry. the stew was edible; but, i won't try it again. sorry :(

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2007


      This was my 1st attempt in making this dish - and we LOVED it! I used bone-in lamb pieces, added 2 cloves garlic, used red lentils instead of green and skipped the eggs. Also, I first sauteed the onions and garlic just to brown it up a bit and then added in the spices, lamb and salt, then carried on as per the recipe. DH, who avoids lentils like the plague, did not whinge! Next time, I shall add in a few strands of saffron and maybe try to spice it up a bit more by adding ground cumin and coriander. Thank you, Mirj, for sharing this wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2007


      I did like this stew, however I felt a few things were lacking. For one, this recipe does not call for salt, so I think it would be better to salt the lamb cubes before adding them to the pot. Also, The recipe asks you to throw mostly everything in at once, I would suggest sauteing the onions first, then add seasoned lamb and brown, then follow the the remailing ingredients.(I also added three garlic cloves, I can't imagine eating lamb without garlic) I used olive oil instead of butter (lamb is fatty enough). In the future I think I will use lamb that still has the bone. I used boneless leg of lamb and both my husband and I were dissappointed that we could not taste much of the lamb in this "Lamb Stew" I do think that the bone would have imparted more flavor. I also omited the vermicelli since the soup has enough starch with the lentils and garbanzos. All in all I think it is a good recipe and I would make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Harira - Moroccan Lamb Stew

    Serving Size: 1 (652 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 471.6
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 4.5 g
    Cholesterol 110.5 mg
    Sodium 627.7 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 15.0 g
    Sugars 7.9 g
    Protein 26.8 g

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