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Traditional harira soup, braised lamb and coriander

Appetizers, Soups & Broths

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

L'idée déco

You can replace the kidney beans with green lentils to change it up.

Ingredients

Recipe for 4 persons

Harira soup

200 Gr
Leg of lamb
1 Unit(s)
Onion
1 Liter(s)
Vegetable stock
2 Unit(s)
Tomato
1 Can(s)
Kidney beans
2 Tbsp
Tomato paste
2 Clove(s)
Chopped garlic
1 Tbsp
Arabic spices
50 Ml
Lemon juice
10 Sprig(s)
Fresh cilantro
  • Vegetable oil

Preparation time: 90.00 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.

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

    Serve in a bowl with the coriander as a garnish.

You can replace the kidney beans with green lentils to change it up.

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Take a journey in Morocco and Maghreb

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  • Merguez tajine, vegetables and Ras el hanout broth
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