Moroccan 75 min

Harira Lamb Stew

Name: Harira Lamb Stew
Total time: 75 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1.5 lbs lamb shoulder, diced; 1 cup red lentils; 1 can (15 oz) chickpeas; 1 can (28 oz) crushed tomatoes; 1 large onion, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 teaspoon turmeric; 1 teaspoon cinnamon; 1 teaspoon ginger powder; 1 teaspoon cumin; 1/4 cup cilantro; 1/4 cup parsley; Juice of 1 lemon; 3 tablespoons olive oil; 8 cups broth

high-proteingluten-freecomfort-food

Ingredientsfor 2

380

Cal

28g

Protein

36g

Carbs

14g

Fat

11.5 lbs lamb shoulder, diced
21 cup red lentils
31 can (15 oz) chickpeas
41 can (28 oz) crushed tomatoes
51 large onion, diced
63 stalks celery, diced
74 cloves garlic, minced
81 teaspoon turmeric
91 teaspoon cinnamon
101 teaspoon ginger powder
111 teaspoon cumin
121/4 cup cilantro
131/4 cup parsley
14Juice of 1 lemon
153 tablespoons olive oil
168 cups broth

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Instructions

1
Heat olive oil in a large pot. Brown lamb over high heat 5–6 minutes. Add onion and celery, cook 5 minutes. Add garlic and spices, stir 1 minute. Add tomatoes, lentils, chickpeas, and broth. Bring to a boil, skim, then reduce to a gentle simmer.
2
Cook for 50–60 minutes until lamb is very tender and lentils are completely soft. Stir occasionally.
3
Add lemon juice, cilantro, and parsley. Season generously with salt. The stew should be thick, warmly spiced, and deeply savory. Serve with crusty bread.