Lamb Harira with Ras El Hanout

Name: Lamb Harira with Ras El Hanout
Prep time: 20 min
Total time: 20 min
Yield: 4-6
Cuisine: Moroccan
Ingredients: 1 pound lamb stew meat, cubed; ½ teaspoon sea salt, plus more to taste; 2 tablespoons olive oil; 1 small onion, cut in small dice; 2½ teaspoons Ras el Hanout; 2 cups stock (beef, chicken or vegetable); 2 tablespoons pepper paste; 1 can (14 ounces) chickpeas, drained and rinsed; 1¼ cups canned chopped tomatoes; 2 celery stalks, cut in small dice; ¼ cup uncooked green lentils; 2 tablespoons roughly choppe cilantro, plus more to garnish

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Cuisine

Moroccan

Author:

Curio Kitchen

Servings

4-6

Prep Time

20 minutes

Cook Time

90-105 minutes

Calories

400

Sam, our resident chef and manufacturing director, came up with this satisfying stew. The recipe is inspired by Moroccan harira, a favorite soup enjoyed during Ramadan. Our Ras el Hanout lends its traditional, aromatic flavors, contributing both depth and brightness to the dish.

Ingredients

1 pound lamb stew meat, cubed
½ teaspoon sea salt, plus more to taste
2 tablespoons olive oil
1 small onion, cut in small dice
2½ teaspoons Ras el Hanout
2 cups stock (beef, chicken or vegetable)
2 tablespoons pepper paste
1 can (14 ounces) chickpeas, drained and rinsed
1¼ cups canned chopped tomatoes
2 celery stalks, cut in small dice
¼ cup uncooked green lentils
2 tablespoons roughly choppe cilantro, plus more to garnish

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Directions

Sprinkle the salt on all sides of the lamb.
Pour the olive oil into a large soup pot set over medium-high heat. When the oil shimmers, add the lamb, and cook until browned on most sides.
Add the onions to the pot and cook for 5 minutes, stirring to loosen the browned bits on the bottom of the pan. Then add the Ras el Hanout, stir and cook for 1 minute. Add the pepper paste and stock, stir, and bring to a boil. Reduce the heat so the liquids are just simmering. Cover the pot, and cook until the lamb is tender but not falling apart, about 1 hour.
Add the remaining ingredients plus a bit more stock or water so that the liquids cover the meat and beans by an inch. Cover and cook until the lentils are very tender, another 20-45 minutes. (The lentils will help to thicken the stew.)
Taste, add salt if needed, and serve garnished with cilantro.

Recipe Note

Note: Look for pepper paste in the Middle Eastern aisle of your grocery store or try the Turkish KOY pepper paste that we offer online and in-store. It’s not hot but mild and fruity tasting.