Moroccan Harira
A warmly spiced Moroccan soup of lentils, chickpeas, and lamb in a tomato broth, brightened at the end with fresh herbs and lemon. Traditionally served to break the fast during Ramadan, it is satisfying enough for any night.
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb stew meat, cut into 1/2-inch pieces
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat, and brown the lamb pieces in batches, about 4 minutes per batch, turning occasionally, until seared on the outside; transfer to a plate.
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