Harira - Moroccan Lamb Stew

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.

• Total Time: 2 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 6

• 1 lb cubed lamb
• 1 teaspoon ground turmeric
• 1 ½ teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cayenne pepper
• 2 tablespoons margarine
• ¾ cup chopped celery
• 1 onion , chopped
• 1 red onion , chopped
• ½ cup chopped fresh cilantro
• 1 (29 ounce) can diced tomatoes
• 7 cups water
• ¾ cup green lentil
• 1 (15 ounce) can garbanzo beans , drained
• 4 ounces vermicelli
• 2 eggs , beaten
• 1 lemon , juiced

Directions:

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. Stir frequently for 5 minutes.
3. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer.
6. Let soup simmer, covered, for 2 hours.
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. Stir in lemon and eggs, let eggs cook 1 minute.

Reviews

[um-um-good]

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 :(

[Aaliyah's&Aaron's mum]

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!

[theAmateurPastryChef]

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.