Harrira

  1. 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
  2. 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)

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