Drum Food - - CONTENTS -

30ml (2T) oil

700g beef goulash salt and pep­per

1 onion, chopped

2 gar­lic cloves, chopped

30ml (2T) tomato paste

5ml (1t) cumin

10ml (2t) pa­prika

1 bay leaf

1L (4c) beef stock

2 cans (410g each) chopped to­ma­toes hand­ful fresh co­rian­der, chopped (ex­tra for serv­ing)

2 cans (400g each) chick­peas, rinsed and drained

2 cans (400g each) brown lentils, rinsed and drained

dou­ble cream plain yo­ghurt, to serve

1 Heat the oil in a large pan over medium-high heat. Sea­son the beef with salt and pep­per and cook in batches for a few min­utes un­til browned.

2 Add the onion and gar­lic and fry for 2 min­utes un­til soft. Add the tomato paste, spices and bay leaf. Cook, stir­ring, for 1 minute and add the stock, to­ma­toes and co­rian­der.

3 Bring to a sim­mer, cover and re­duce the heat to low. Cook for 1 hour, then stir in the chick­peas and lentils. Cover and cook for 30 min­utes then re­move the lid and cook for a fur­ther 30 min­utes, or un­til the beef is ten­der and the soup is slightly re­duced and thick. 4 Gar­nish with the ex­tra co­rian­der and serve with the yo­ghurt.

Harira is a rich Moroc­can soup with chick­peas that can be made with beef, lamb or chicken.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.