Sadie's Magical harira soup

"A few years ago my husband, parents and I tried out a new local Moroccan restaurant. My mom and I both ordered the harira soup. WE ABSOLUTELY LOVED IT! Shortly thereafter I went on a work trip to Morocco, my first time visiting the country. At every opportunity, I ordered harira soup because it reminded me of my mom and that comforting afternoon trying out this soup with her for the first time. 

In Morocco, it's a popular soup enjoyed by locals during Ramadan and was created by the less fortunate local communities using the ingredients they had. The greatest things are really born from the simplest and best intentions. 

To save time and add flavour and texture, this version is built off a base of the Woolies lentil and vegetable masala soup."

 

Serves 6 
Preparation: 10 minutes 
Cooking: 45 minutes

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INGREDIENTS

  • 750 g free-range stewing lamb
  • 4 T olive oil
  • 1 onion, thinly sliced
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 heaped tsp ground ginger and garlic
  • 1 red chilli, finely chopped
  • 1 heaped T harissa fresh paste
  • sea salt and freshly ground black pepper, to taste
  • 400 g can chickpeas, drained
  • 600 g packet lentil and vegetable masala soup
  • a handful coriander, roughly chopped
  • 2 cups vegetable stock
  • 2 sprigs mint, roughly chopped
  • lemon wedges, for garnishing
  • crushed dried chilli, to garnish
  • toasted pita breads, for serving

METHOD:

  1. Braise the lamb in the oil in a large saucepan for a few minutes, then add the onion and braise until translucent.
  2. Add the spices and braise for a further minute. Add the remaining ingredients, setting aside one sprig of mint to garnish. Allow to cook until the lamb is tender.
  3. Serve hot with a squeeze of lemon, mint, crushed dried chillies and toasted pita breads.