Moroccan Harira

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds diced raw lamb
  • chicken giblets and trimmings (if available)
  • 1 Spanish onion, finely chopped


Put diced lamb, chicken giblets and trimmings, finely chopped onion, soaked chick peas, powdered ginger, saffron and paprika, and salt and freshly ground black pepper, to taste, in a large saucepan. Add water to cover, about 2 quarts; bring to a boil and add 2