Harira (Moroccan Lamb Stew)

 Favorite  Healthy  Comfort Moroccan addedOctober 2014

• 1 pound cubed lamb
• 1 teaspoon ground turmeric
• 1½ teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• ½ cup celery
• 1 red onion, chopped
• ½ cup chopped fresh cilantro
• (optional) 1 ⨯ 14-ounce can diced tomatoes
• 4 – 6 cups water (can use some vegetable broth)
• ½ cup green lentil
• 1 cup can garbanzo beans, drained
• (optional) ½ cup peas
• (optional) ½ cup raisins
• 4 ounces vermicelli or fideo pasta
• 2 eggs, beaten
• 1 lemon, juiced

1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, olive oil, celery, onion, and cilantro into a large soup pot over a low heat.
2. Stir frequently for 5 minutes.
3. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 4 cups water, and the lentils into the pot. Add water as needed.
5. Bring the mixture to a boil, then reduce the heat to simmer.
6. Let soup simmer, covered, for 45-60 minutes.
7. About 10 minutes before serving turn the heat to medium-high, place chickpeas, peas, raisins and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
8. Stir in lemon and eggs, let eggs cook 1 minute.

Tips

• It may be less traditional, but I like to leave out the tomatoes and use fideo pasta. It creates a stronger lemon flavor.