Verging on thickness, this broth came from Morocco. Add this to your winter soup recipes binder.
Moroccan Harira
400g ripe tomatoes, peeled and chopped, or a can of ready ones
250g lamb, cut into 1/2 inch pieces
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
2 tablespoons butter
4 tablespoons fresh chopped coriander
2 tablespoons fresh chopped parsley
1 chopped onion
1/4 cup red split lentils
1/2 can chickpeas
4 baby onions or shallots, peeled
1/4 cup noodles or vermicelli
salt and pepper
1) Put lamb, turmeric, cinnamon, butter, coriander, parsley and chopped onion into a large saucepan and cook over medium heat, stirring, for 5 minutes. Add tomatoes and continue to cook for 10 minutes.
2) Rinse lentils under running water and add to the saucepan with 2 1/2 cups water. Season, bring to a boil, cover and simmer until lamb is nearly done, - about an hour.
3) Add shallots and drained chickpeas, and continue cooking until lamb is soft and onions are cooked but not falling apart, - about 20 minutes. Add noodles or vermicelli 5 minutes before end.
250g lamb, cut into 1/2 inch pieces
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
2 tablespoons butter
4 tablespoons fresh chopped coriander
2 tablespoons fresh chopped parsley
1 chopped onion
1/4 cup red split lentils
1/2 can chickpeas
4 baby onions or shallots, peeled
1/4 cup noodles or vermicelli
salt and pepper
1) Put lamb, turmeric, cinnamon, butter, coriander, parsley and chopped onion into a large saucepan and cook over medium heat, stirring, for 5 minutes. Add tomatoes and continue to cook for 10 minutes.
2) Rinse lentils under running water and add to the saucepan with 2 1/2 cups water. Season, bring to a boil, cover and simmer until lamb is nearly done, - about an hour.
3) Add shallots and drained chickpeas, and continue cooking until lamb is soft and onions are cooked but not falling apart, - about 20 minutes. Add noodles or vermicelli 5 minutes before end.
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