Soup KITCHEN
Harira
SERVES 6
INGREDIENTS
1 cup (200g) dried chickpeas
30g butter
600g lamb shoulder, cut into 2cm pieces
2 medium (300g) onions, chopped finely
3 cloves garlic, chopped finely
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground ginger
1 tsp freshly ground black pepper
½ tsp ground turmeric
1 litre (4 cups) beef stock
400g can chopped tomatoes
½ cup (100g) dried brown lentils, rinsed
2 Tbsp plain flour
¼ cup (60ml) lemon juice
1 cup fresh coriander, chopped Coriander sprigs, flatbread, to serve
1 Place chickpeas in a medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain.
Melt butter in large heavy-based saucepan over high heat, add lamb and onions; cook, stirring, for 6-8 minutes or until browned lightly. Season with salt. Add garlic
