Name: Fatima’s Harira in the Modern Manner
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 350 g/¾ lb lamb, cut into 6 mm/¼ inch pieces; 1 Spanish onion, peeled and coarsely grated; 1 chicken stock cube (2 chicken bouillon cubes), crumbled; 225 g/½ lb (1 cup) chick peas, soaked overnight and drained; 1 packet (heaped ½ teaspoon) powdered saffron; 225 g/½ lb (generous 1 cup) lentils, soaked overnight and drained; 1 medium can tomato purée; 100 g/¼ lb (generous ½ cup) rice; 1 teaspoon freshly ground black pepper; ½ teaspoon powdered ginger; 2 eggs, beaten; lemon quarters; 3 tablespoons chopped fresh green coriander; 3 tablespoons chopped flat-leafed (Italian) parsley; 50 g/2 oz flour (4 tablespoons), mixed to a smooth paste with water; salt; water; ¼-½ teaspoon powdered cinnamon