Golden Harira with Saffron and Fresh Herbs
A soul-warming Moroccan soup brimming with tender chickpeas, velvety lentils, and melt-in-your-mouth lamb in a rich, saffron-kissed tomato broth. Finished with a squeeze of lemon and a shower of fresh cilantro, each spoonful carries the warmth and depth of a Marrakech kitchen.
Ingredients
- 1 lb lamb shoulder, cut into 1/2-inch cubes
- 1 large yellow onion, finely diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
+ 15 more ingredients
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb cubes with salt and pepper, then sear them in batches until browned on all sides, about 4 minutes per batch. Transfer the browned lamb to a plate.
Reduce heat to medium. Add the onion and celery to the pot and cook until softened, about 5 minutes. Add the garlic, ginger, cinnamon, turmeric, and saffron. Stir for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute. Add the crushed tomatoes and return the seared lamb to the pot. Pour in the stock and bring everything to a boil.
Add the lentils, reduce heat to a gentle simmer, cover, and cook for 35 minutes until the lentils and lamb are tender.
Add the chickpeas and broken vermicelli. Simmer uncovered for another 10 minutes until the pasta is cooked and the soup has thickened slightly.
Stir in half the cilantro and half the parsley. Taste and adjust seasoning with salt, pepper, and a generous squeeze of lemon juice.
Ladle into deep bowls and garnish with the remaining fresh herbs. Serve with lemon wedges and crusty bread for dipping.
Nutrition Estimate
Per serving • Estimated by Blinner AI