Moroccan Harira

Ingredients for 4 servings:

• 450 g tomato(s), aromatic
• 225 g lamb, diced 1 cm
• ½ tsp ground turmeric
• 2 tbsp butter
• 4 tbsp fresh coriander, chopped
• ½ tsp cinnamon
• 2 tbsp fresh parsley, chopped
• 100 g onion(s), chopped
• 50 g lentils, red
• 75 g chickpeas, dried, soaked overnight, drained
• 200 g shallot(s), chopped
• 25 g vermicelli
• 600 ml water
• salt and pepper
• 1 tbsp fresh coriander, chopped
• 4 lemon slices
• 2 tsp cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Place the tomatoes in boiling water for about 30 seconds, then rinse with cold water and peel. Cut into quarters and scoop out the insides. Chop roughly. In a large pot, fry the lamb with turmeric, cinnamon, butter, 4 tablespoons of coriander, parsley and onion over medium heat for about 5 minutes, stirring constantly. Add the chopped tomatoes and cook for a further 10 minutes. Rinse the lentils with water and add them along with the drained chickpeas. Pour in 600 ml of water, season with salt and pepper and bring to a boil. Cover and simmer for 1 1/2 hours. Add more water if necessary. Add the shallots and cook for a further 30 minutes. About 5 minutes before the end of the cooking time, add the vermicelli. Serve garnished with coriander leaves, lemon slices and cinnamon.