Harira

I'm a Fan Too

1

FAN

Description:

This dish if often eaten at the Ramadan fasting. I make it at least twice/month. It is very flavorful and hearty. I always put additional seasonings on the lamb , such as garlic powder, onion powder, and chili powder. Also, I use chicken stock in place of water. Also, you can use shoulder chops in place of stew meat.

Prep:

30 minutes or so

Servings:

Add to My Recipes

Print Recipe

Please wait...

Submitted by:

Eva

Ingredients

1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes

1/2

tsp salt

1/4

tsp black pepper

tbsp olive oil

cup chopped onion

tbsp tomato paste

cups water

cup drained canned chickpeas (garbanzo beans)

1/2

tsp ground cinnamon

1/4

tsp ground red pepper

cups chopped tomato

1/2

cup dried small red or brown lentils

1/2

cup chopped red bell pepper

1/2

cup hot cooked angel hair (about 1 ounce uncooked pasta)

tbsp minced fresh cilantro

tbsp fresh lemon juice

Directions

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

Upload Image

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated

Upload Image