Harira Soup with Lamb

1h 10 min 6-10 servings


500g cubed lamb meat

2 teaspoons ground turmeric

1 1/2 teaspoons ground black pepper

1 1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cayenne pepper

2 tablespoons Lurpak butter

2 onions, chopped fine

1 (29 ounce) can diced tomatoes

4 fresh tomatoes, peeled and diced into cubes

7 cups water

3/4 cup green lentils

1 cup of cooked white basmati rice

1 can of chick peas washed and drained

1/2 cup chopped fresh coriander

2 lemons juiced

3 tablespoons of flour dissolved in 2 cups of cold water

pinch of coarse salt & freshly ground black pepper


Harira Soup with Lamb


Cook the lamb, turmeric, black pepper, salt, cinnamon, ginger, cayenne, & onions with butter, in a large soup pot over low heat. Stir for 5 minutes. Pour tinned and fresh tomato juice (reserve juice) into the mixture, letting it simmer for 15 minutes.


Add tomato juice, 7 cups of water, and lentils into the pot. Bring the mixture to a boil and let the soup simmer covered, for 2 hours. Add the chick peas, boiled rice, coriander, dissolved flour and lemon juice, letting it simmer for 30 min more. Serve hot. 

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