Harira

Ingredients

• 2 tbspolive oil
• 300 g (10 oz)lamb shoulder, diced — or beef
• 2onions, chopped
• 3celery stalks, chopped
• 4ripe tomatoes, grated
• 2 tbsptomato paste
• 150 g (5 oz)brown lentils
• 400 g (14 oz)chickpeas, cooked
• 80 g (3 oz)vermicelli
• 1 tspground ginger
• 1 tspturmeric
• 1 tspcinnamon
• 1 handfulfresh cilantro and parsley, chopped
• 1egg — beaten, optional to silk the soup
• 1lemon, cut into wedges
• 1 1/2 tspsalt
• 1/2 tspblack pepper

Method

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add 300 g (10 oz) of diced lamb shoulder. Brown the lamb on all sides until it develops a deep golden crust. This browning step is crucial for adding depth of flavor to the soup.
2. Add the chopped onions and celery to the pot with the lamb. Cook, stirring occasionally, until the onions are translucent and the celery has softened. The vegetables should release their moisture and start to meld with the lamb, creating a fragrant base.
3. Stir in the grated tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of ground ginger, 1 teaspoon of turmeric, 1 teaspoon of cinnamon, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Mix well to coat the lamb and vegetables with the spices and tomato mixture. Cook for about 2-3 minutes until the tomato paste darkens slightly, enhancing its flavor.
4. Add 150 g (5 oz) of brown lentils and 400 g (14 oz) of cooked chickpeas to the pot. Pour in enough water to cover the ingredients by about 5 cm (2 inches). Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1 hour. The lamb should become tender, and the lentils should soften, absorbing the flavors of the broth.
5. Once the lamb is tender, add 80 g (3 oz) of vermicelli and a handful of chopped fresh cilantro and parsley to the pot. Stir to combine and cook for about 8 minutes until the vermicelli is cooked through. If using, beat an egg and slowly stream it into the soup, stirring continuously to create silky strands.
6. Taste the soup and adjust the seasoning if necessary. The soup should be thick enough to coat a spoon, indicating it's ready. Serve the harira hot, with lemon wedges on the side for squeezing over individual bowls. The lemon will brighten the flavors and add a refreshing contrast to the rich, spiced broth.