Harira is a widely variable stew that’s often served in Morocco for late-night meals during Ramadan; the only real constants among the many recipes I’ve seen are lentils and chickpeas. This version features just a bit of tender lamb, which is mostly for flavoring the lentils (you could reasonably use even less than the amount I suggest here). It’s traditionally served with dates and lemon wedges, and beghrir, holey pancakes dipped in warm diluted honey.
In a large skillet or sauté pan, heat the ghee over medium-high heat. When it shimmers, add the lamb and cook, turning with a metal spatula, until the pieces are lightly browned on one or two sides, about 5 minutes total. Transfer to the slow cooker. Pour
Rinse the lentils in a sieve under running water. Dump into the cooker and add the chickpeas, tomatoes, paprika, cinnamon, ginger, and
Season with salt (about
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