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Recipe

Lamb harrira

  • 10 mins preparation
  • 2 hrs 40 mins cooking
  • Serves 4
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Ingredients

Lamb harrira
  • 1 cup dried chickpeas
  • 2 tablespoon olive oil
  • 2 lamb shanks
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 bunch coriander, leaves picked, roots finely chopped
  • pinch saffron threads, soaked in 1 tablespoon hot water
  • 2 litre chicken stock
  • 2 400g cans chopped tomatoes
  • 1/2 cup brown rice
  • 1 carrot, chopped
  • lemon juice, to taste

Method

Lamb harrira
  • 1
    Place chickpeas in a bowl and cover with cold water. Soak overnight. Drain well.
  • 2
    Heat oil in a large, heavy-based saucepan on medium. Cook lamb shanks for 6-8 minutes, turning, until browned allover. Set aside.
  • 3
    Saute onion and garlic in same pan for 2-3 minutes, until tender. Stir in spices, coriander root and saffron. Saute for 2-3 minutes.
  • 4
    Return lamb to pan with stock and tomatoes. Bring to boil. Reduce heat to low and simmer, covered, for 2 hours.
  • 5
    Add chickpeas, rice and carrot to pan. Simmer, uncovered, 30 minutes, stirring occasionally, until chickpeas are tender.
  • 6
    Shred lamb meat and discard bones. Return lamb to soup. Season to taste. Stir in lemon juice and top with coriander leaves.

Notes

To reduce the preparation time, use 2 x 400g cans of chickpeas instead. They will only need a few minutes of cooking once added to the heat.

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