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Harira soup, red beans, braised lamb and coriander |

Soups & Broths

A tomato based soup, with beans and pulled lamb. Perfect to warm you up in winter!

Note

Kidney beans could be replaced by green lentils or chickpeas.

Ingredients

Recipe for 4 portions

Harira soup

200 Gr

Leg of lamb

150 Gr

Onion

1 Liter(s)

Vegetable stock

2 Unit(s)

Tomato

200 Gr

Red beans

2 Tbsp

Tomato paste

2 Clove(s)

Chopped garlic

1 Tbsp

Ras el hanout

50 Ml

Lemon juice

10 Sprig(s)

Fresh cilantro

Soup binding (Tadwira)

2 Tbsp

Flour

125 Ml

Water

Preparation time: 90 min

Preparation

Finely chop the onions and cut the tomatoes into cubes. Rinse and strain the beans. Clean and finely chop the coriander.
Soup

Start with a sauce pot, place the lamb and stock, bring to a boil and let simmer.

In a second sauce pot, sweat the onions with a good quantity of olive oil, then add the garlic and spices and cook for a minute.

Add the tomatoes and tomato paste as well as the beans. At this point you can combine the contents of both pots. Continue to simmer on low heat for 1 hour.
Plating

Remove the lamb and pull it.

Dissolve the flour in the water, mixing well to avoid lumps. Add the mixture to the simmering soup, but don't pour in all the binder at once: when you see that your soup has the consistency you want, stop pouring. The soup should be smooth, but not too thick.

Finish the soup by adding lemon juice and putting the pulled lamb back in.

Serve in a bowl with the coriander as a garnish.