Moroccan Lamb Harira
Aromatic lamb soup simmered with tomatoes, lentils, and warm spices until rich and deeply flavored. A one-pot Moroccan classic that's both hearty and balanced.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) canned tomatoes, crushed
- ½ cup red lentils
- 1.5 tsp ground cumin
- 1 tsp ground ginger
- 1 piece cinnamon stick
- 4 cups chicken broth or water
- 2 tbsp fresh cilantro or parsley, chopped, for serving
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, ~90 seconds.
- 2
Working in batches, sear lamb cubes without stirring until browned on one side, ~3 minutes per batch.
- 3
Transfer seared lamb to a plate. Add onion to the pot and cook, stirring, until softened, ~4 minutes.
- 4
Add garlic and cook, stirring, until fragrant, ~60 seconds.
- 5
Add cumin, ginger, and cinnamon stick. Stir constantly until the spices release their aroma, ~30 seconds.
- 6
Pour in crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot.
- 7
Return lamb to the pot along with lentils. Season with 1 tsp salt and 0.5 tsp black pepper.
- 8
Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- 9
Taste and adjust seasoning. The broth should be fragrant and the lamb tender with no resistance when pierced.
- 10
Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot with crusty bread.
Tools you’ll need
- large heavy pot or Dutch oven
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
- ladle
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