Ingredients
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
1
-
1/2
-
10
-
3
-
1/4
-
1 - 2
-
1
-
1/2
-
1/4
-
4
Directions
Harira (lamb and Bean Soup), My Moroccaine neighbor made this soup for me last year and it has become my absolute favorite I enjoy it so much I usually triple the recipe to have enough to freeze It’s a hearty, peppery, Mediteranean soup , This is very good cold weather fare Rich and satisfying I confess I didn’t have lamb but shoulder of venison stood in very well Also, because we’re snowed in I didn’t have any fresh cilantro I will try it with cilantro next time I also wondered whether it could be made without the tomato flavour, (DH is not partial to tomato anything)and substitute a little lemon juice or tamarind? Still, I like this very much , My Moroccaine neighbor made this soup for me last year and it has become my absolute favorite I enjoy it so much I usually triple the recipe to have enough to freeze It’s a hearty, peppery, Mediteranean soup
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Steps
|
1
Done
|
Add Olive Oil and Butter to a Large, Heavy Pot and Brown the Meat. |
|
2
Done
|
Add the Onion and Clery and Saute Until Soft, Add Tomato Paste, Tomato Puree, Half of the Chopped Parsley and Cilantro, All Spices, Water, Lentils and Garbanzo Beans. |
|
3
Done
|
Simmer For About 40 Minutes or Until the Lentils Are Tender. |
|
4
Done
|
Stir in the Flour/Water Mixture to Thicken. |
|
5
Done
|
Stir Continually and Add the Remaining Cilantro and Parsley. |
|
6
Done
|
Cook an Additional 10 Minutes. |
|
7
Done
|
Remove Cinnamon Stick. |
|
8
Done
|
Adjust Seasonings If Necessary. |
|
9
Done
|
Serve Hot. |
