Name: North African Lamb Harira Stew
Yield: 4 servings
Ingredients: 5 1/4 ounces dried chickpeas; 2 tablespoons olive oil; 2 lamb shanks; 1 onion finely chopped; 1 clove garlic chopped; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon cinnamon; 1/2 bunch cilantro leaves picked, stems finely chopped; 1 pinch saffron threads; 1 tablespoon hot water; 8 1/2 cups chicken stock; 14 ounces chopped tomatoes cans; 1/2 cup brown rice; 1 carrot chopped; lemon juice to taste

Servings: 4 persons

5 1/4 ounces dried chickpeas
2 tablespoons olive oil
2 lamb shanks
1 onion finely chopped
1 clove garlic chopped
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon cinnamon
1/2 bunch cilantro leaves picked, stems finely chopped
1 pinch saffron threads
1 tablespoon hot water
8 1/2 cups chicken stock
14 ounces chopped tomatoes cans
1/2 cup brown rice
1 carrot chopped
lemon juice to taste

1
Place chickpeas in a bowl and cover with cold water. Soak overnight. Drain well.
2
Heat oil in a large, heavy-based saucepan on medium. Cook lamb shanks for 6-8 minutes, turning, until browned all over. Set aside.
3
Saute onion and garlic in same pan for 2-3 minutes, until tender. Stir in spices, cilantro stems and saffron. Saute for 2-3 minutes.
4
Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low and simmer, covered, for 2 hours.
5
Add chickpeas, rice and carrot to pan. Simmer, uncovered, 30 minutes, stirring occasionally, until chickpeas are tender.
6
Shred lamb meat and discard bones. Return lamb to soup. Season to taste. Stir in lemon juice and top with cilantro leaves.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

North African Lamb Harira Stew

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