Harira Moroccan Lamb Stew Food

HARIRA SOUP

Steps:

• Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
• Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
• Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
• Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

SLOW-COOKER MOROCCAN HARIRA SOUP

Steps:

• 1. Combine the lamb, onion, celery, turmeric, ginger, cinnamon, saffron with soaking liquid, stalks from the parsley and coriander, tomatoes, stock, 750ml water, chickpeas and lentils in the slow cooker. 2. Cook on low for 8 hours until the pulses and lamb are tender. 3. Season to taste with salt. Stir in the chopped parsley and coriander and serve with lemon wedges.

MOROCCAN HARIRA

Steps:

• Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
• Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.

HARIRA

Steps:

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

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)

Steps:

• In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
• Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
• Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
• Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
• Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
• Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
• Stir in the cilantro and parsley and season with salt and pepper to taste.
• Serve with lemon wedges and additional parsley and cilantro.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP

Steps:

• Gather the ingredients.
• Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
• Cook for a few minutes, stirring to brown all sides.
• Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
• Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
• Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
• Have the rice or vermicelli at hand, if using, but don't add yet.
• Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
• While the soup is cooking, make a soup thickener by mixing together the flour and water.
• Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
• Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
• Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
• Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

MOROCCAN LAMB STEW

Steps:

• Combine salt, pepper, cinnamon and allspice in a medium bowl.
• Add the lamb and stir to coat with the spice mixture.
• Heat olive oil in a heavy, large pot over medium high heat.
• Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
• Return all the lamb to the pot.
• Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
• Add the wine and orange juice and bring to a boil.
• Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
• Grate the peel from the orange and set aside.
• Segment the orange cutting off all the bitter white pith, and chop coarsely.
• Add oranges and grated peel to lamb, cooking about 20 more minutes.
• Stir in the parsley and honey, and more salt and pepper to your taste.

MOROCCAN LAMB STEW

Steps:

• Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
• Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
• Give it all a good stir, then cover tightly with foil or pan lid.
• Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.
• After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
• On the show, this was served this with "Sammy's Couscous - Sundried Tomato and Mediterranean Herb", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.

ROBERT CARRIER'S MOROCCAN HARIRA

Steps:

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

HARIRA: MOROCCAN SOUP WITH CHICKPEAS & LENTILS

Steps:

• If you are going to cook the soup in the oven rather than in an Instant Pot (IP): You'll need a large casserole dish that can go on top of the stove and in the oven.Preheat the oven to 140C/120C fan/Gas ½
• In the casserole dish, or using the Saute function on the IP, heat the olive oil.
• Add all of the lamb to the hot oil, season with salt and pepper, stir, and cook until lightly browned all over.
• If you are using saffron: put it in a small bowl, cover with boiling water from a kettle and set aside.
• Stir in the onion, celery and garlic and continue cooking, stirring occasionally until the vegetables are starting to soften (5-8 min).
• Stir in all the spices and cook for 1 min.
• Stir in the tomatoes, the pomegranate molasses or other sweetener, plus 500ml of the stock, ½ tsp of salt and lots of black pepper.Bring to a simmer.
• If cooking the soup in the ovenPut a lid on the casserole dish and put in the preheated oven. Cook until the lamb is tender (approx 2 hours). Stir occasionally and add more stock if it looks dry.Remove from the oven and switch the oven off.If using an IPPress the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 30 minutes.When the time has elapsed, switch off the IP and manually release the pressure by switching the lever to 'Venting'. Remove the lid.
• Stir in the cooked chickpeas and lentils, half the parsley and coriander, plus the broad beans if using.
• If you cooked the soup in the ovenPlace the casserole on top of the stove over low-medium heat and cook for 10 minutes with the lid off.If using an IPPress the saute function and cook for 10 minutes.
• Put the flour in a small bowl and mix in enough water or cold stock to form a smooth paste the consistency of double cream.
• Stir about half of the paste into the simmering soup, stirring well while it thickens (2-3 min).Add more of the paste until the soup is your preferred thickness.
• Add the broken vermicelli or spaghetti to the pot and cook until done (10-15 min). Add more stock or water as needed.
• Taste and add more seasoning, spices or sweetener if necessary.
• Stir in the remaining herbs and half the lemon juice.Taste, then add the rest of the lemon juice if liked.
• Serve in bowls, with more spices and herbs sprinkled over if liked and/or yogurt.

MOROCCAN HARIRA

Steps:

• If using dried garbanzo beans, soak in a bowl of water overnight.
• In a heavy bottomed soup pot, add diced lamb or beef, chopped onion, half of the cilantro, salt, pepper, ginger and olive oil.
• Saute on medium high heat for 5-10 minutes or until the meat is browned and the onion translucent.
• Drain the garbanzo beans and add to the pot with the tomato puree and water. Bring the liquid to a boil then cover, lower and simmer for 25-30 minutes or until the garbanzos are cooked through.
• In a small pot add lentils and cover with water. Bring to a boil, then cover and lower to a simmer for 15 minutes. Turn off the heat and set aside while you wait for the soup to be done.
• In a small bowl mix together cornstarch and cold water until no clumps remain. Uncover the soup and mix in the cornstarch water slurry to thicken.
• Finally, add rice, lentils and half of the remaining cilantro. Cook until the rice is done. Serve with a sprinkle of fresh cilantro and enjoy!

MOROCCAN LAMB STEW

Steps:

• Heat the oil in a very large pot.
• Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
• Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
• Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
• Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
• Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
• Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.

HARIRA - MOROCCAN LAMB STEW

Steps:

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

HARIRA

Steps:

• In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
• In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
• To Cook Dried Chickpeas:
• In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
• To make 2 cups cooked chick-peas begin with a scant cup dried.
• Just before serving, stir in coriander and parsley.
• To Quick-Soak Dried Beans
• Can be prepared in 45 minutes or less but requires additional unattended time.
• In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

HARIRA

Steps:

• In a soup pot, saute the onion and celery in the oil until the onions are translucent.
• Add the spices, potates, and carrots and cook for 5 minutes, stirring often.
• Mix in the chopped tomatoes, tomato juice, and stock and simmer until all of the vegetables are almost tender.
• Add the zucchini and vermicelli and simmer for about 5 minutes longer.
• Mix in the chick peas, lemon juice and S and P to taste.