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LOCATION: Recipes >> African >> Harira 04

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Moroccan Hirira
serves 6

2 tablespoons olive oil
8 oz lean lamb, cubed
1 onion, chopped
1/2 cup chickpeas, soaked overnight and drained
6 1/4 cups water
1/2 cup red lentils
salt to taste
red pepper
14 oz tomatoes, peeled, deseeded and chopped
1 tablespoon tomato paste
1 teaspoon ground cinnamon
1 red bell pepper, seeded and chopped
1/4 cup vermicelli
1 bunch of cilantro, chopped
lemon wedges, to serve

Heat the oil in a large saucepan, then fry the lamb until lightly
and evenly browned. Stir in the onion and cook gently until softened.
Add the chickpeas and water, bring to the boil, then cover and
simmer for 1 hour, or until the chickpeas are almost tender. Add
the lentils, tomatoes, tomato paste, cinnamon and red pepper and
simmer for a further 15 minutes, until the lentils and vermicelli
are tender. Stir in the cilantro and seasoning. Serve with Lemon
wedges.

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