- Servings : 6
- Prep Time : 10m
- Cook Time : 1:05 h
- Ready In : 1:15 h
A spicy bowl of harira, a handful of dates and a sweet pastry is the traditional Moroccan way to break the fast at dusk during Ramadan. Or enjoy as a main meal with bread and salad.
- 1 tbsp butter
- 1 tbsp vegetable oil
- 2 large onions, chopped
- 1 large handful parsley, roughly chopped
- 1 stick celery, finely diced
- 1 tsp black pepper
- 1 tsp turmeric
- 1⁄2 tsp cinnamon
- 1⁄2 tsp ginger
- 8 threads of toasted, crushed saffron
- 400g lamb shoulder, cut into 2.5cm chunks
- 2 tbsp coriander leaves, chopped
- 80g dried red lentils
- 1kg tomatoes, peeled, cored, de-seeded and finely diced, or 500ml bottle of passata
- 1ltr weak chicken stock
- bay leaf
- 50g vermicelli, orzo or other small pasta
- 3 tbsp flour
- 2 tbsp coriander leaves to garnish
- dried dates to serve
In a large casserole over a medium heat, warm the butter and vegetable oil, and sauté the onions, parsley, celery, pepper and turmeric for about four minutes, stirring constantly, then add cinnamon, ginger, saffron, lamb and chicken. Cook slowly for about 15 minutes.
Add coriander, lentils and tomatoes or passata and cook for 15 minutes on a low heat. Add the stock and a bay leaf and simmer gently, covered, for 15 minutes.
Add the pasta and simmer until the pasta is cooked.
In a small bowl, whisk the flour with enough water to create a liquid that has the consistency of single cream, and pour it into the casserole. Stir constantly, for around five minutes , until thickened.
Sprinkle the top with coriander leaves and serve immediately with dates.