Harrira

1. 1

   Soak the ckickpeas overnight drain and cook rapidly for 10 min then simmer for a futher 20 min and drain. Fry the onion in oil and butter add cubed lamb and brown. Add ginger, coriander, tumeric, cayenne cinnamon, s and p and fry for a few minutes

2. 2

   Transfer to a saucepan in which you have the chicken stock cover and cook gently for an hour. Add the chickpeas, toms, rice red pepper and lemon juice and cook for a further 30 min. sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.