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Lamb harira with vegetables recipe

Lamb harira with vegetables recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Lamb

This soup, originally from the Maghreb region of North Africa, is made with lamb and an assortment of vegetables, such as courgettes, potatoes and carrots. Fresh mint and coriander make a lovely addition.

1 person made this

IngredientsServes: 8

  • 2 tablespoons oil
  • 2 small onions, peeled and finely chopped
  • 500g diced lamb (leg or shoulder)
  • 500g tomatoes, diced
  • 2 potatoes, diced
  • 3 carrots, sliced
  • 2 courgettes, halved and then sliced into large chunks
  • 1 large handful fresh mint leaves, finely chopped
  • 1 bunch fresh coriander, finely chopped
  • ½ teaspoon turmeric
  • 2 saffron threads
  • 2 pinches cinnamon
  • 1 teaspoon ginger, ground
  • salt and freshly ground pepper
  • 1 tablespoon lemon juice
  • 100g uncooked chickpeas, soaked overnight
  • mint and coriander leaves for garnishing

MethodPrep:25min ›Cook:2hr5min ›Ready in:2hr30min

  1. Place the chickpeas in a large pot filled with water and bring to the boil. Cook for 1 hour while skimming regularly the foam that forms on the surface. Drain the chickpeas and rinse them with cold water. Reserve.
  2. In a large pot, heat the oil over medium heat; add the onions and cook until they begin to soften. Add the lamb and brown it over high heat for a few minutes. When the meat is seared, lower the heat to medium and add the tomatoes. Cover with water and cook for 15 minutes. At this point, add the carrots and the potatoes. Cook for 10 more minutes and then add the courgettes, mint, coriander, turmeric, saffron, cinnamon and ginger. Add salt and pepper; pour in enough water to cover all the ingredients and simmer for 25 minutes.
  3. Add the lemon juice and the reserved chickpeas; season to taste. Cook for 5 more minutes and then divide into bowls. Garnish with a few coriander or mint leaves.

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Reviews & ratingsAverage global rating:(1)

  • 3 tablespoons vegetable oil
  • 1 ⅓ 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
  • ¼ teaspoon ground cinnamon
  • 1 pinch saffron
  • cold water to cover
  • 1 (7 ounce) can tomato puree
  • salt and freshly ground black pepper to taste

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.


  • It's a one-pot meal
  • It's a hearty soup that can be served as a satisfying lunch or light dinner
  • We loaded the soup with healthy root vegetables, chickpeas, and lentils
  • The delicious warming spices add a pop flavor
  • It's low calorie, yet filling
  • It is absolutely delicious
  • It is customizable, add your favorite veggies to suit your taste

Moroccan Harira from Lamb Leftovers

If you are like me you hate wasting food and are always on the lookout for a way to use up leftovers in a new meal with different flavours. So here I introduce to you Moroccan Harira, a wonderful soup made with lots of vegetables and roast lamb leftovers that you can throw into one pot and forget. I love making this soup and it’s become one of our family’s favourites with its intensely middle eastern flavours.

It got me thinking about how fortunate I am to introduce different flavours and cuisines to my boys and have them lapped up. Don’t get me wrong, it’s sometimes a battle, as apparently, you need to try kids on new foods at least 10-15 times before they will eat them! My youngest is now 11 years old and I feel fortunate that I haven’t really encountered too much fussy eating and they are mostly open to trying new things.

But why is this the case for my family? I’m sure there are many reasons and today I stumbled upon a theory that resonated with me and how it relates to this easy recipe. I was on my morning walk at the local beach listening to “A Plate to Call Home“, and Poh Ling Yeow was explaining to Gary Mehigan that she could see her great aunt in her hands when she cooked food. It made me think that it’s not just about the cooking though, it’s about who we become because of this influence.

Who do you “see” in your hands? There is so much beauty in this thought isn’t there?

I can see my mum in my hands, every day. Cuddling, cooking, shopping and holding everyone together. I can also see the creative, the artistic and the emotional. One of my fondest memories of growing up was in our childhood home in Canberra, Australia in the 1970’s. Dad was an academic and research scientist, and several of his students and associates were from many of the different embassies. Every so often Dad and Mum would “host” visitors from these embassies to a lavish dinner party at our house.

Mum would spend days in the kitchen, planning the meal and ensuring that every visiting official was catered for with a traditional dish. The night would come and my siblings and I would be required to hand around nibbles, get drinks and participate in polite introductions and conversations. Of course, we all ate the beautiful food when our official duties were over, and the end of the day would see Mum still washing dishes at 3 am with the evening deemed a success.

Her hands were instrumental in bringing love and warmth into our house, they also introduced flavours and experiences to us. Growing up in the 70s most of the meals were “meat and three veg”, but these dinner parties allowed Mum to indulge and piqued her interest in entertaining and the food of different cuisines. She joined a cooking club and they swapped recipes from different countries – Indian Mexican Greek Moroccan one-pot meals how to use up leftovers.

I see my hands now. Feeding, loving, nourishing, inviting and making one-pot meals using leftovers, hopefully shaping experiences for my children. This is the most delicious lamb soup made from a leftover roast meal, and a great way to introduce middle eastern flavours. My family loves this soup, and yes I’ve served it at least 15 times. They ask for it now.

Rinse meat well in warm water. Place in a large pot with 12 cups of water, cilantro stems and roots. Bring to a boil reduce heat. Cook on medium-low heat until the meat is tender, about 1½ hours.

Meanwhile, grind spices and cut vegetables into small pieces. Grind rice and quinoa to a powder in a mortar or spice grinder.

Remove cilantro stems and roots when the meat is tender. Add the spices and vegetables continue cooking.

Place the ground rice and quinoa in a bowl with the tomato paste and enough water to make a thick liquid. Pour the mixture into the soup. Cook until the vegetables are almost falling apart and the soup starts to thicken, about 20-30 more minutes. If the soup is still too thin, you can purée some of it (a cup or two) with a stick blender.

Remove the pieces of meat and finely shred using two forks. Return the meat to the pot. Add salt, nutmeg, and pepper generously. Top off with lemon juice, chopped cilantro and parsley. Serve with dates.

How to make Moroccan Harira – A warmly spiced and filling Chickpea and Lentil soup

These days we’re building Moroccan Harira, one particular of the most well-liked soups in the complete of the Center East. This soup includes a blend of Chickpeas, Lentils, Meat and Greens that would make it a entire rounded meal. It can be spiced with cinnamon and ginger to give it a common wintertime spiced taste. This soup is confirmed to turn out to be a single of your favourites.
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00:00 Intro
00:56 Recipe preparation
04:16 Cooking the Harira
07:44 Serving recommendation
08:19 Taste check and Assessment
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250g (9oz) Finely diced Lamb or Beef. Substitute with other greens if earning this vegetarian
200g (7oz) Finely diced tomatoes. I endorse canned
75g (2 3/4 oz) Eco-friendly Lentils
75g (2 3/4 oz) Dried chickpeas
75g (2 3/4 oz) Vermicelli Noodles (Wheat not rice)
70g (2 1/2 oz) Tomato Paste
25g (3 Tbsp) All Goal Flour
1 Medium Brown (Spanish) onion
2 Tiny pieces cinnamon bark or 1/2 Tsp Floor Cinnamon
1/4 Cup Minced Celery leaves
1/4 Cup Minced Parsley
1/4 Cup Minced Coriander
1 Tbsp Butter
2 Tsp Salt
3/4 Tsp Ginger Powder
1/2 Tsp Black Pepper
1. Soak your chickpeas right away in drinking water till they have at the very least doubled in measurement
2. Mince your celery, parsley and coriander finely
3. Dice your onion to a medium dice
4. Dice your meat into very smaller cubes
5. Wash your lentils
6. Area a pot on the stove in excess of high heat and include the butter
7. After the butter is melted, add the meat and sear stirring at times until a deep brown color and a browned fond has shaped on the foundation of the pot
8. Switch the heat down to medium and include the onion saute with the meat until finally it is translucent
9. Insert some h2o to the pot to deglaze the fond
10. At the time the pot is generally cleaned, increase the tomatoes, lentils, chickpeas, celery, cinnamon, ginger, black pepper, salt and 1.5 litres or quarts of h2o
11. Carry the pot to a boil and the moment it boils decrease the warmth to medium and go over the pot. Enable to simmer for 45 minutes.
12. Look at the chickpeas, lentils and meat for doneness. When cooked combine in the tomato paste
13. Make a slurry with the flour and 1/2c of drinking water and stir into the pot, allow for it to prepare dinner for 2 minutes
14. Include the vermicelli as very well as parsley and coriander and allow the vermicelli to cook dinner for 10 minutes, stirring regularly to reduce burning
15. Examine vermicelli for doneness and then provide the soup with fresh new lemon wedges

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1. Heat olive oil in soup pot on medium-high heat, add onion and garlic and sauté until they soften.

2. Add celery and carrots and continue to sauté until vegetables begin to brown.

3. Add the spices: turmeric, cinnamon, coriander powder, ginger (can also substitute fresh) and cumin. Continue to sauté vegetables for another 2-3 minutes.

4. Add can of tomatoes or fresh chopped tomatoes and stir to deglaze the bottom of the pan. Stir for 2-3 minutes.

5. Add vegetable broth, water and washed, uncooked lentils. Bring to a boil and turn heat down to simmer. It is possible to substitute concentrated vegetable paste for the broth.

6. Continue to simmer until lentils are cooked.

7. Add the cooked garbanzo beans, lemon zest, lemon juice and beaten eggs about 10-15 minutes prior to serving.

8. Salt and pepper to taste. For more spice, add chili pepper flakes or cayenne pepper also to taste.

9. Serve with cilantro and bread.

**Can be made into more of a stew if zapped just a few times with an immersion blender at the very end.


Every day during the month of Ramadan, Muslims fast from sunrise to sunset and every day the delicious scent of soups spreads through Moroccan streets and homes, a rich soup called harira.


The dates of Ramadan are never known in advance. The Islamic calendar is a lunar calendar, which depends on the visibility of the crescent moon.

This is why on the 29th day of Châabane, the month before Ramadan, Muslims around the world observe the sky in search of the hilal (crescent moon). If they see it, Ramadan begins the day after. Otherwise, the month of fasting begins 2 days later and lasts 30 days. Because of this difference of a day, the dates of Ramadan vary by country.

Related Posts:

Ramadan is one of the five pillars of Islam. This is a period of reflection during which Muslims can’t eat, drink, smoke, or have sex from sunrise to sunset. Only sick people, women who are menstruating, pregnant or lactating women, the elderly and prepubescent children are exempt from this fast.

Thus, Muslims are supposed to pray, reflect on the place of faith in their life and focus on how to develop their human qualities such as patience, kindness, compassion and humility.

At nightfall, observant Muslims gather with family and friends to eat a festive meal, and it often includes harira.

There are a total of three meals that punctuate Muslim tables in a few hours:

  • “Al Ftour” is the meal to break the fast after sunset
  • “Al h’chaa” is the next meal. It takes place a few hours after Al Ftour
  • “S’Hour” is the meal before sunrise

What is harira?

Harira is a rich soup, with which all Moroccans break their fast, accompanying it with dates, hard-boiled eggs or sweet cakes according to individual tastes.

During the month of Ramadan, you can smell fresh cilantro and vegetables from all the kitchens early in the afternoon. All of these smells revealed the preparation of this jewel of Moroccan cuisine.

Every Moroccan loves this soup enough to take 3 to 4 bowls of it, and everyone knows the recipes of at least three or four regional variations. The recipe presented here is the Fassi harira (harira el fassia) or harira from Fez.

Many Moroccans say that the real harira is the one from Fez. With fourteen centuries of rich culinary history, this imperial city, very close to traditions, offered recipes worthy of its fame to famous cookbooks of the country. Fassi cuisine, renowned to be noble and elitist, distinguishes itself by its sophistication.

What is the origin of harira?

When it comes to the origins of harira, there is a soup with 7 ingredients called harira mentioned by the scholars of Quran, Ahmed Ibn Hanbal and Mohamed el Bukhari. Our soup is supposed to be part of the food of farmers throughout the Arab world before the Hijra.

It certainly did not exist in its current Moroccan form and its variations were multiple:

  • khatifa: porridge cooked in milk and accompanied by salted butter
  • khazira: boiled bran, accompanied by diced meat
  • rista: pieces of boiled meat, chickpeas, lentils and hand-rolled vermicelli
  • hsuwa: almost the same ingredients as the current harira
  • bufertuna: a variation with a curious name, still prepared today in the capital, Rabat, but also by some Fassis. It is a simplification of the Spanish buena fortuna meaning good fortune or good luck. Its peculiarity is that the thickening agent includes baker’s yeast.

As for the etymology of the word harira, it may come from heat (harrara), spicy (harr), desire (harara), porridge made of flour and fat (harira), hearth (harr), silk (harir), free man (horr) and a host of other meanings including the female abdomen (har).

Highly nutritious, this soup composed mainly of chickpeas, lentils, vermicelli or rice and meat can also be prepared in a vegetarian version, a version as delicious as the original.

Each country in the world has a popular dish that perfectly illustrates the legacy of its ancestors as well as its pride, and harira is part of it.

Moroccan cuisine is not just pastilla, couscous and tajine. The traditional recipes of Moroccan cuisine, just like harira, feature an array of flavors and colors for the pleasure of the eyes and the taste.

This harira recipe is validated by our Moroccan culinary expert Bouchra Lakouanane, author of Moroccan cuisine food blog Ma Fleur d’Oranger.


  • Serving Size: 1 (299.2 g)
  • Calories 352.4
  • Total Fat - 22.8 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 46.6 mg
  • Sodium - 182.1 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 8.5 g
  • Sugars - 6.6 g
  • Protein - 17 g
  • Calcium - 78.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 50.7 mg
  • Thiamin - 0.3 mg

Step 1

Heat the oil or butter in a large pot over medium-high heat. Add the lamb and brown on all sides. Remove the meat and set aside.

Step 2

Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent, 4-5 minutes. Add the spices and sauté for another 1-2 minutes.

Step 3

Stir in the tomatoes and cook for 3-4 minutes. Pour in the stock, then return the meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes.

Step 4

Add the chickpeas and lentils. Add salt and pepper to taste, then simmer for another 20 minutes, or until the lentils cooked through and tender.

Step 5

Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges.

Moroccan Harira (spicy lentil) Soup

Hearty, flavourful and warming, this lightly spiced soup is the perfect comfort food for winter! Although my recipe is vegetarian, you can add pieces of chicken, lamb or meatballs to the soup. You can also substitute pasta or Freekeh for the rice in the recipe and use red kidney beans for the white. If you are using Harissa paste, cut back on the amount of cayenne pepper, if desired.

Moroccan Harira (spicy lentil) Soup

1/4 cup dry red lentils
3 cups water
2 whole cloves
1 medium onion
2 cloves garlic
½ inch ginger
1/2 carrot
1 stick celery
1 small white potato, peeled
2 tbsp olive oil
½ tsp each: ground cinnamon, ground cumin,
paprika, cayenne pepper
Salt to taste

Pinch Saffron
1 cup each: diced tomatoes, water or broth
1/4 cup each, cooked: Canneleni ( white kidney) beans, chickpeas, rice
1 tbsp each: Harissa paste (optional), lemon juice, chopped fresh cilantro, parsley & mint

Soak red lentils for 30 minutes. Drain and cook them with 3 cups of water and cloves until very tender, about 30 min. Reserve, along with all of the cooking liquid.
Finely chop onions mince garlic and ginger. Finely chop carrots, celery and potato.
Warm oil in a soup pot set over medium high heat. Add onions, garlic and ginger. Sauté 5 minutes, then add all vegetables and sauté for another 5 minutes until softened. Add spices, salt and saffron. Sauté 1 minute, then add tomatoes, 1 cup water or broth, cannelini beans, chickpeas, rice, cooked red lentils with cooking liquid and Harissa paste (if using). Bring to a boil, reduce heat and simmer until veggies are very tender, about 45 min. Stir occasionally in between.
Stir in lemon juice and herbs, then ladle soup into individual bowls.
Serves four

Lamb harira with vegetables recipe - Recipes

  • about 250g - ½ lb of lamb shoulder, cubed
  • 1 large onion, finely chopped
  • 2 handful of celery leaves OR 2 ribs of celery
  • 1 large yellow potato, peeled and cubed
  • 1 large courgette/zuchinni, cut into chunks
  • 2 large carrots, cut into chunks
  • 3 cloves of garlic
  • 2 TBS tomato paste
  • 100g - ½ cup Puy or brown lentils
  • ½ tsp dersa (hot pepper sauce) or cayenne pepper (optional)
  • ½ tsp black pepper, or to taste
  • ½ tsp Ras el hanout spice
  • ½ tsp ground caraway
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp powdered saffron
  • 2 bay leaves
  • ½ cup chopped parsely
  • ½ cup chopped cilantro leaves
  • 2 TBS tomato paste
  • 100g - about ½ cup frik (green wheat)
  • salt, or to taste
  • oil, to taste
  • water




Salam neighbour. I am from MOrocco, but british we make Harira too and my family from Oujda, and great grandparents from fathers side from Algeria (Rhouat). we make harira too similar without the veg and we use that thin pasta, chick peas and dried broad beans.
have it for iftar to break the fast Alhamdulillah

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