Name: Fragrant Moroccan Lamb Harira Soup | Keldons Cookery
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: 0.5 cup Chickpeas; 3 tablespoons Oil; 0.5 pound Lamb » diced; 2 large Onions » chopped; 0.25 teaspoon Saffron Threads; 2 tablespoons Paprika; 9 cups Water; 2 pounds Soup bones; 2 tablespoons Butter » divided; 2 tablespoons Salt; 0.5 teaspoon Pepper; 0.5 cup Dried Broad Beans; 1.5 pounds Tomatoes » chopped; 1 bunch Parsley » chopped; 1 bunch Cilantro » chopped; 3 tablespoons Flour; 0.333333 cup Vermicelli; 0.25 cup Lemon Juice

Substitutions: For this recipe you can substitute bone-in beef shank for the diced lamb.

1. Soak: Place 1/2 cup of chickpeas in a medium bowl, cover completely with cold water, and let soak overnight.

2. Peel: Drain the soaked chickpeas and gently rub them between your palms to slide off and discard the loose skins.

3. Heat: Pour 3 tablespoons of oil into a deep stock pot set over medium-high heat until shimmering.

4. Brown: Add 1/2 pound of diced lamb, 2 chopped large onions, 1/4 teaspoon of saffron threads, and 2 tablespoons of paprika, stirring steadily until the meat is browned on all sides.

5. Simmer: Pour in 6 cups of water, then stir in 2 pounds of soup bones, 1 tablespoon of butter, 2 tablespoons of salt, 1/2 teaspoon of black pepper, the prepared chickpeas, and 1/2 cup of dried broad beans. Cover with a tight-fitting lid and gently simmer for 2 hours.

6. Blend: Lift out and discard the soup bones, carefully ladle the broth and softened legumes in batches into a blender, puree until silky smooth, and return the liquid back to the pot.

7. Slurry: Whisk 3 tablespoons of flour with 3 tablespoons of water in a small bowl until completely smooth without any lumps.

8. Thicken: Stir 1 1/2 pounds of chopped tomatoes, 1 bunch of chopped parsley, 1 bunch of chopped cilantro, and the flour slurry directly into the hot pot.

9. Boil: Pour in the remaining 3 cups of water and bring the liquid up to a rolling boil over medium-high heat.

10. Simmer: Drop in 1/3 cup of vermicelli and cook for 3 to 5 minutes until the noodles turn tender.

11. Finish: Stir in the remaining 1 tablespoon of butter and 1/4 cup of lemon juice, adjusting consistency with extra water or flour slurry if needed.

12. Shelf Life: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

13. Savor: Savor every warm, fragrant spoonful with warm crusty bread.

Qty	Unit	Ingredient
1/2	cup	Chickpeas
3	tablespoons	Oil
1/2	pound	Lamb » diced	Lamb Lamb (pronounced la-m) is the highly prized, tender culinary meat that comes from a young domestic sheep under one year of age. Read more...
2	large	Onions » chopped	Onions White Onion, (pronounced white UN-yuhn), is the pungent, razor-crisp allium that anchors Latin, Mexican, and classic American cooking. Draped in paper-thin snowy skins, these spheres deliver a clean, sharp bite... Read more...
1/4	teaspoon	Saffron Threads
2	tablespoons	Paprika	Paprika Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild... Read more...
9	cups	Water	Water Water, (pronounced WAH-ter), is the unsung hero of every single kitchen across the globe. You boil it, simmer it, steam veggies over it, and use it to deglaze those sticky,... Read more...
2	pounds	Soup bones
2	tablespoons	Butter » divided	Butter Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid... Read more...
2	tablespoons	Salt	Salt Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal... Read more...
1/2	teaspoon	Pepper	Pepper Pepper (pronounced pep-er) is the undisputed king of the spice rack, sitting ready on almost every family supper table across the globe. This convenient, pre-ground version comes from dried peppercorn... Read more...
1/2	cup	Dried Broad Beans	Dried Broad Beans Broad Beans, also referred to as Fava Beans, have a bittersweet, nutty flavor and a tender, creamy texture when cooked. Read more...
1 1/2	pounds	Tomatoes » chopped	Tomatoes Tomato (pronounced tuh-MAY-toh) is the juicy, ruby-red powerhouse of the vegetable drawer, delivering a spectacular punch of sweet acidity and savory umami that anchors kitchens worldwide. Though botanically a fruit... Read more...
1	bunch	Parsley » chopped	Parsley Parsley, (pronounced - PAHR-slee). Boasting vibrant emerald fronds and a clean, peppery bite, this biennial herb is one of the most versatile culinary workhorses in global kitchens. Far beyond a... Read more...
1	bunch	Cilantro » chopped	Cilantro Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find... Read more...
3	tablespoons	Flour	Flour Flour (pronounced FLOU-er) is the undisputed foundation stone of the entire baking universe, acting as the magical white powder that binds your kitchen dreams together into fluffy realities. Milled from... Read more...
1/3	cup	Vermicelli
1/4	cup	Lemon Juice	Lemon Juice Lemon juice (pronounced lem-uhn joos) is the ultimate splash of sunshine for home cooks looking to add instant brightness to their everyday cooking. This convenient store-bought version provides pure, strained... Read more...

Moroccan Lamb Harira Soup

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