Harira

Name: Harira
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 1 1/2 pounds boneless lamb shoulder, trimmed and cut into 1/2-inch cubes; 1 large yellow onion, chopped; 2 celery stalks, with leaves, chopped; 1 teaspoon ground cinnamon; 1 teaspoon turmeric; 1 teaspoon ground ginger; 1/2 to 1 scant teaspoon cayenne pepper; 1/2 teaspoon saffron threads; 2 cups peeled, seeded, and chopped tomatoes, with their juices; Salt; 1/2 cup red lentils, rinsed and picked over; One 14-ounce can chickpeas, drained; 1/2 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped cilantro; 3 to 4-tablespoons fresh lemon juice, to taste

17 ingredients

8 steps

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 1/2 pounds boneless lamb shoulder, trimmed and cut into 1/2-inch cubes
1 large yellow onion, chopped
2 celery stalks, with leaves, chopped
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 to 1 scant teaspoon cayenne pepper
1/2 teaspoon saffron threads
2 cups peeled, seeded, and chopped tomatoes, with their juices
Salt
1/2 cup red lentils, rinsed and picked over
One 14-ounce can chickpeas, drained
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped cilantro
3 to 4-tablespoons fresh lemon juice, to taste

Directions

1

Heat the butter and oil in a large, wide pot over low heat, add the lamb, onion, celery, cinnamon, turmeric, ginger, cayenne, and saffron and cook, stirring, for 8 minutes, until lamb browns lightly.
2

Add the tomatoes.
3

Raise the heat, bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until slightly thickened.
4

Season with salt.
5

Add the lentils to the pot along with 6 cups water.
6

Bring to a boil, then reduce the heat and simmer, partially covered, for 1 1/2 hours until the lamb is very tender.
7

Add the chickpeas, parsley, and cilantro and cook another 5 to 7 minutes, until the chickpeas are warmed through.
8

Add the lemon juice and serve.