Lamb Harira with Ras El Hanout
Posted on April 04 2024
This Moroccan-inspired lamb stew is rich, hearty, and deeply spiced with Curio’s Ras el Hanout, bringing warmth and brightness to every bite. Inspired by traditional harira, the dish features tender lamb, chickpeas, green lentils, and tomatoes, simmered in a savory broth enriched with fruity pepper paste and fresh cilantro. It’s a comforting, one-pot meal perfect for cool evenings or festive gatherings.
Lamb Harira with Ras El Hanout
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Moroccan
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 rinsedÂ
- 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
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.
0 comments