Harira – lightly spiced lamb and mung bean soup

Name: Harira – lightly spiced lamb and mung bean soup
Yield: Serves 6
Ingredients: 1 tsp ground cinnamon; sea salt and freshly ground black pepper, to taste; 2 egg yolks; 1.75 litres (7 cups) water; 1 medium onion, chopped; 200 g lamb neck (middle not best end), roughly chopped into small cubes; 200 g (1 cup) whole mung beans, soaked overnight, or split mung dal; 1 tbsp ghee; ½ tsp ground turmeric; 1 tbsp coriander leaves, chopped; 2 tbsp parsley leaves, chopped; 450 g tomatoes, skinned and deseeded, chopped; 3 tbsp gram flour; 1 stick of celery, chopped; 5 cm (2 in) piece of fresh ginger, finely chopped, or 1 tsp ground ginger; juice of 1 lemon, plus extra wedges for serving; handful of coriander leaves, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

I knew I’d love this soup from the moment I first saw it. Not too thick but not too thin, it’s a flavourful big bowl of warmth. Invented by the Berbers (nomadic north Africans), harira has been adopted as a traditional breakfast meal during Ramadan. Traditionally it is made with chickpeas and mung beans but I’ve used all mung beans (noticed a theme yet?) because they are better for all Doshas and easier to cook from scratch. It’s not common to mix proteins in Ayurveda, but a small amount of

Ingredients

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Morning milks

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