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Algerian harira

  • 500g lamb stewing steak
  • 1 onion, grated
  • 3 ripe tomatoes, peeled and diced
  • 2 tablespoons vegetable oil
  • 1 bunch coriander, finely chopped
  • 1 small bunch mint, finely chopped
  • 1 small bunch celery, finely chopped
  • 1 teaspoon saffron
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • salt to taste
  • 2 litres warm water
  • 1 carrot, peeled
  • 1 courgette, peeled
  • 1 potato, peeled
  • 1/2 (400g) tin chickpeas, drained
  • 3 tablespoons plain flour
  • juice of 1/2 a lemon
  • lemon slices, to serve
  • In a large pot over low heat, add the lamb, onion, tomatoes, oil, herbs, celery, spices and salt. Cook and stir over low heat for 20 minutes.
  • Cover with water, add the vegetables and simmer for 30 minutes.
  • Check that the lamb is cooked and tender. Remove the meat from the pot and purée the rest of the ingredients using a hand held blender.
  • Return the lamb to the pot and add the chickpeas. Cook for 10 minutes, till chickpeas are warmed through.
  • Dissolve the flour in a glass of water.
  • Add the flour mixture and the lemon juice to the pot and stir while cooking over low heat until the soup turns creamy. Serve hot with lemon slices.