Harrira

Name: Harrira
Ingredients: 1 tbsp chopped parsley; juice of 1 lemon; 1 red pepper, skinned, deseeded and cut in strips; pinch of saffron; 55g/2oz long grain rice; 400g/14oz chopped, or tinned, tomatoes; 900ml–1.2 litres/1½–2 pints chicken stock; salt and freshly ground pepper; salt and freshly ground pepper; 1 tsp turmeric; ¼ tsp cinnamon; 1 tsp ground ginger; 1 tsp coriander; 1 tbsp olive oil; 25g/1 oz butter; 350/¾ lb lamb, cubed into bite-size pieces; 1 large onion, chopped; 115g/4oz chickpeas

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This middle eastern, somewhat peasant, stew is a useful and comforting supper dish which is also good for using up the leftovers from a leg of lamb instead of buying fresh meat should you so desire. Waste not want not.

Ingredients

115g/4oz chickpeas
350/¾ lb

Supper
Spicy
Gluten-free

Method

Soak the chickpeas overnight, drain and cook rapidly for 10 minutes and then simmer for a further 20 minutes and then drain. Fry the onion in oil and butter until translucent, add the cubed lamb and brown evenly. Add the ginger, coriander, turmeric, cayenne, cinnamon, salt and pepper to taste and fry for a few minutes.

Transfer to a saucepan in which you have the chicken stock, cover an