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Moroccan Harris Recipe

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This recipe for Moroccan Harris is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter
2 T olive oil
2 onions, chopped
3 garlic cloves, minced
2 tsp. ground cumin
2 tsp. paprika
1 bay leaf
4 cups beef broth
2 T tomato paste
14 oz. can chopped tomatoes
1 lb. lamb shoulder meat (or 1 lb. lamb shanks)
14-oz. can chickpeas, drained and rinsed
1/4 cup brown lentils
Cilantro, roughly chopped
Sea salt
Pepper
Lemon wedges to serve
Directions:
Directions:
Heat the butter and oil in a large, heavy-based pot over medium heat. When the bUtter sizzles, add the onion and a pinch of salt and cook for 8-10 minutes, stirring often until soft. Add garlic for the last minute.

(If using lamb shank, rub in pepper and coarse sea salt, sear in a heavy skillet for two minutes on each side over high heat using canola oil.)

Stir in the onion pot the tomato paste, cumin, paprika and bay leaf and cook for one minute, stirring often, until aromatic.

Add the stock, tomatoes and lamb and bring to a boil. Reduce heat to a low simmer and cook partially covered for one hour. (Turn the lamb shank every so often.)

Add the chickpeas and lentils and cook for 1 hour more until the lamb is very tender and the lentils cooked through (1.5 hours if using lamb shank).

Season to taste with salt and pepper. Sprinkle over the cilantro.

Serve lemon wedges on the side to squeez into the soup.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2.5 hour

 

 

 

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