H'rira Onctueuse a L'Agneau (Rich and Creamy Harira Soup) | Popular Recipes

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H'rira Onctueuse a L'Agneau (Rich and Creamy Harira Soup)

"Harira is a hearty Moroccan soup made with lamb, chickpeas, vegetables, and herbs. In this version, the vegetables and chickpeas are blended into a velvety and rich finish and the braised lamb is served on top."

Ingredients :

  • 3 tablespoons vegetable oil
  • 1 1/3 pounds lamb leg, cubed
  • 2 large potatoes, cubed
  • 1 pound tomatoes, diced
  • 1 pound zucchini, chopped
  • 2 onions, finely chopped
  • 1 cup dried chickpeas, soaked overnight and drained
  • 2 carrots, cut into 1-inch strips
  • 1 stalk celery, thinly sliced
  • 1 bunch fresh mint, finely chopped
  • 1 bunch fresh cilantro, finely chopped
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 pinch saffron
  • cold water to cover
  • 1 (7 ounce) can tomato puree
  • salt and freshly ground black pepper to taste

Instructions :

Prep : 45M Cook : 8M Ready in : 1H48M
  • Heat oil in a large pot over high heat. Add lamb; cook and stir until browned, 3 to 5 minutes. Reduce heat to medium; add potatoes, tomatoes, zucchini, onions, chickpeas, and carrots. Stir in celery, mint, cilantro, ginger, cinnamon, and saffron. Cover with water and simmer for 15 minutes.
  • Reduce heat to low. Stir in tomato puree and enough water to cover. Simmer, adding more water as it is absorbed, until chickpeas are tender, about 45 minutes. Transfer lamb to a plate using a slotted spoon.
  • Puree chickpea mixture with an immersion blender until smooth. Season with salt and pepper. Season lamb with salt and pepper; stir back into the pot.

Notes :

  • Cooking time will depend on the cut of lamb you use.
  • You can opt to use canned chickpeas if you have not soaked dried chickpeas overnight.

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