Plat
Moroccan Harira
1 h 15Pour 6Nutri-Score B€€
B
1 h 15
1 h 15Moroccan Harira
ce qu’il vous faut
Ingrédients
lamb shoulder (cut into small cubes)Viandes500 g
oil (for frying)Épicerie30 ml
onion (large, chopped)Fruits et légumes1 morceau
garlic (cloves, chopped)Fruits et légumes8 morceaux
tomato pasteÉpicerie45 ml
ground gingerÉpices4 g- ground turmericÉpices6 g
cinnamon (ground)Épices2 g- ground cuminÉpices2 g
- chickpeas (cooked or soaked)Épicerie130 g
- brown lentilsÉpicerie140 g
- beef broth (as needed)Épicerie1,5 litres
- crushed tomatoesÉpicerie400 g
celery (stalk with leaves, finely chopped and cubed)Fruits et légumes1 morceau- cilantro (bunch, chopped)Fruits et légumes1 morceau
parsley (bunch, chopped)Fruits et légumes1 morceau
flour (mixed with water into a slurry)Épicerie30 g
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
vermicelli (broken)Céréales50 g
lemon (cut into wedges, for serving)Fruits et légumes1 morceau
par portion
Nutrition
292kcal
- Glucides
- 29 g
- Protéines
- 18 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Marmite- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Sear the lamb
- Heat the oil in a pot.
- Add the lamb and sear until browned.
- Remove the lamb and set aside.
- Étape 2
Build the base
- Stir in the onion and garlic, then add the lamb back.
- Add the tomato paste and stir until well combined.
- Add the celery with its leaves along with the ginger, turmeric, cinnamon and cumin.
- Étape 3
Simmer the soup
- Add the lentils, chickpeas, crushed tomatoes and beef broth until the pot is full.
- Let cook until the lentils are soft.
- Étape 4
Add herbs and vermicelli
- Add the cilantro, parsley and broken vermicelli.
- Season with salt and pepper and cook.
- Étape 5
Thicken the soup
- Add the flour slurry and stir to thicken the soup.
- Étape 6
Serve
- Serve with a squeeze of lemon.
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