Harrira
- 115g chickpeas
- 350gm lamb cooked
- 1 onion
- olive oil
- 25g butter
- 1tsp ground ginger
- 1tsp coriander
- 1tsp tumeric
- 1/4tsp cayenne
- 1/4tsp cinnamon
- 1l chick stock
- 400g tinned toms
- 55g rice
- pinch of saffron
- 1red pepper
- juice of 1 lemon
- 1tbs chopped parsley
- Soak the ckickpeas overnight drain and cook rapidly for 10 min then simmer for a futher 20 min and drain. Fry the onion in oil and butter add cubed lamb and brown. Add ginger, coriander, tumeric, cayenne cinnamon, s and p and fry for a few minutes
- Transfer to a saucepan in which you have the chicken stock cover and cook gently for an hour. Add the chickpeas, toms, rice red pepper and lemon juice and cook for a further 30 min. sprinkle with chopped parsley.
chickpeas, onion, olive oil, butter, ground ginger, coriander, tumeric, cayenne, cinnamon, chick, toms, rice, saffron, pepper, lemon, parsley
Taken from www.epicurious.com/recipes/member/views/harrira-52742501 (may not work)