Harira

Name: Harira
Ingredients: 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 cup chopped onion; 1 tablespoon tomato paste; 4 cups water; 1 cup drained canned chickpeas (garbanzo beans); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground red pepper; 2 cups chopped tomato; 1/2 cup dried small red or brown lentils; 1/2 cup chopped red bell pepper; 1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta); 1 tablespoon minced fresh cilantro; 1 tablespoon fresh lemon juice

16 ingredients

2 steps

Ingredients

1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon tomato paste
4 cups water
1 cup drained canned chickpeas (garbanzo beans)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups chopped tomato
1/2 cup dried small red or brown lentils
1/2 cup chopped red bell pepper
1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
1 tablespoon minced fresh cilantro
1 tablespoon fresh lemon juice

Directions

1

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
2

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.