MOROCCAN HARIRA SOUP
Serves 6 Prep and cooking time 2 hours 30 minutes (plus overnight standing time) 200g dried chickpeas 30g butter 600g trimmed lamb shoulder, ut into 2cm pieces (lamb neck or shank also works well) 2 medium brown onions, finely chopped 3 cloves garlic, finely chopped 2 tsp ground cumin 1 tsp ground cinnamon ½ tsp ground ginger 1 tsp freshly ground black pepper ½ tsp turmeric 1l meat or vegetable stock 1l water 400g canned diced tomatoes 100g green or brown lentils, rinsed 2 tbsp plain flour 60ml lemon juice Large handful of fresh coriander, coarsely chopped Place chickpeas in a medium-sized bowl and cover with cold water. Leave overnight, then rinse with fresh water and drain. Melt the butter in a large heavybased saucepan over a high heat. Add lamb, onions and garlic and cook, stirring, for 6-8 minutes, until lightly browned. Season with salt. Add the spices and cook, stirring, for 1 minute, until fragrant. Stir in drained chickpeas; cook, stirring, for 2 minutes. Add the stock and water to the pan and bring to the boil. Cover the pan, reduce heat and simmer for 1 hour. Using a large metal spoon or paper towel, remove any scum that appears on the surface of the soup. Stir in the tomatoes and lentils, and simmer, uncovered, for 1 hour. Add the flour to a cup. Gradually stir in 60ml of water and mix to a smooth paste. Gradually stir the flour paste into the soup. Simmer, uncovered, stirring occasionally, for about 20 minutes or until thickened. Just before serving, stir in lemon juice and coriander.