Moroccan Harira with Lamb and Lentils

Method

1. 01

   Brown the lamb

   Heat 20 ml olive oil in a heavy pot over medium-high heat. Pat lamb dry and brown in two batches, turning until several sides are deeply golden; transfer to a plate.

   

2. 02

   Soften aromatics and bloom spices

   Lower heat to medium. Add the remaining oil, onion and celery; cook until softened, scraping up browned lamb bits. Stir in ginger, cinnamon, turmeric and tomato paste for 30 seconds.

   

3. 03

   Simmer lamb and lentils

   Return lamb and any juices to the pot. Add lentils and stock, bring just to a boil, then cover partly and simmer gently until lentils are tender and lamb is fork-tender, about 60 minutes.

   

4. 04

   Add chickpeas and thicken

   Stir chickpeas into the soup. Whisk flour with cold water until smooth, then stream it in while stirring. Simmer 8 minutes so the flour cooks and the broth lightly thickens.

   

5. 05

   Finish with herbs and vermicelli

   Add vermicelli and simmer according to its package timing until just tender. Stir in chopped cilantro and parsley, taste for salt, and serve with lemon wedges.