Harira with Lamb

Instructions

1. Step 1

   Prepare the lamb, vegetables, garlic, ginger, herbs, and lemon as described.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the lamb and brown it on several sides.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Lamb Shoulder, 30.0 ml Olive Oil

   Cookware: large pot, wooden spoon

3. Step 3

   Add the onion and celery. Cook over medium heat until softened.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 gr Celery, 200.0 gr Onion

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the garlic, ginger, turmeric, cinnamon, black pepper, and tomato paste. Cook until fragrant and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 12.0 gr Garlic, 10.0 gr Ginger, 3.0 gr Ground Cinnamon, 3.0 gr Ground Turmeric, 32.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the crushed tomato and lamb stock, scraping the bottom of the pot. Bring to a boil over high heat, then cover partially and simmer over low heat.

   Timer: 45 min (fixed)

   Ingredients used: 1500.0 ml Lamb Stock, 400.0 gr Tomato

   Cookware: large pot, wooden spoon

6. Step 6

   Add the lentils and chickpeas. Continue simmering over low heat until the lentils are tender and the lamb reaches at least 71°C internally.

   Timer: 25 min (fixed)

   Ingredients used: 150.0 gr Brown Lentil, 240.0 gr Chickpea

   Cookware: large pot, wooden spoon

7. Step 7

   Whisk the flour and cool water in a bowl until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 120.0 ml Water

   Cookware: mixing bowl, whisk

8. Step 8

   Stir the slurry gradually into the simmering soup. Add the vermicelli, cilantro, parsley, and salt, then simmer over low heat until the pasta is tender and the soup has thickened.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 gr Cilantro, 30.0 gr Parsley, 10.0 gr Salt, 80.0 gr Vermicelli

   Cookware: large pot, wooden spoon

9. Step 9

   Ladle the harira into bowls and serve with the lemon wedges for squeezing over each portion.

   Ingredients used: 1.0 piece Lemon

   Cookware: ladle