Lamb Harira is a Lamb and Lentil Stew and boy does it taste great, and the aroma when it's cooking is delightful.
It's a traditional Algerian and Moroccan dish and it's served in those countries as a stew on special occasions, and for dinner during the month of Ramadan.
Lamb Harira Recipe: -
Prep time: 15 minutes - Cooking time: 70 minutes
Serves 3-4
1lb 2oz(500g) of lean lamb leg, 1 inch cubes 6oz(200g) of red lentils 1 400g tin of chopped tomatoes 5oz(150g) of chick peas, drained 1 onion, chopped 2 garlic cloves, chopped 1 green chilli, de-seeded & chopped 1 tbsp of tomato purée 1 tsp of turmeric 1 tsp of ground cumin 1 tsp of ground ginger 1 tsp of cinnamon 2 pints of lamb stock 1 tbsp of olive oil 2 tbsp of fresh mint Freshly squeezed lemon to taste Sea salt & freshly ground black pepper
First take a large (3 Quart) saucepan preferably non-stick and place it over a moderate/high heat then add the olive oil and heat it through. Then add the lamb chunks and fry them until they're sealed on all sides and just starting to colour.
Next reduce the heat to low/moderate and add the onion, garlic, chilli, turmeric, cumin, ginger, cinnamon & the tomato purée. Combine together and saute for 5 minutes.
Then add the lentils, lamb stock, chopped tomatoes and some sea salt & ground pepper, stir to combine then bring to the boil. Reduce the heat to low and simmer for 50 minutes partially covered, stirring occasionally.
When the 50 minutes cooking time has elapsed add the chick peas to the pan, combine and simmer for further 10 minutes. Check the seasoning and alter to suite.
Then take the pan off the heat and add the chopped mint and a squeeze of lemon, combine then serve whilst hot.
