Homemade Morrocain Harira Ramadan lamb soup

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From my kitchen to yours

Today we’re making Homemade Morrocain Harira Ramadan lamb soup

A delicious savoury soup that’s eaten throughout the year in Morocco especially during Ramadan time .

The ingredients can vary from family to family but typically tomato based packed full of flavour and silky smooth.

A whole meal in a bowl featuring hearty beans, succulent lamb and spices combined to create a warming and substantial Moroccan harira-inspired soup.

I’ve adjusted mine and added garlic and green chillies .

If you make this at home let me know how you made it , share it I the comments and like and follow for more .


1 large onion, grated

2 to 6 tbsp olive oil

300–500g shoulder of lamb on the bone

1 tsp Fresh ginger

1 tsp ground cinnamon

1 to 2 tsp Tumeric

1 to 2 tsp Paprika

1 to 2 tsp Ground cinnamon

leaves of 1 small bunch parsley, finely chopped

leaves of 1 small bunch coriander, finely chopped

150g brown lentils, rinsed soaked

2-4 Grated tomatoes

2 tbsp tomato paste purée

salt and freshly ground black pepper

100g Thin small vermicelli

one can chickpeas,

30g plain flour

lemon wedges, to serve

2-3 Chopped garlic cloves

One Maggie beef bouillon cube

Half Chopped green Thai chilli

One Grated carrot

1-3 tsp Ghee

Chopped celery


* Grate the onion and tomatoes , chopped celery and carrot and sauté in the olive oil and ghee mixture and add the chopped garlic, chopped green chilli, chopped parsley, chopped coriander, . Cook until translucent.

* While it cooks, cut the meat from the lamb bones in 3cm (11⁄4in) cubes. Do not throw out the bones.

* Once the onions are tender, stir in the spices( salt pepper, turmeric, paprika,, cinnamon, chopped ginger , Maggie beef bouillon cube) then add the meat and bones and turn to coat evenly.

* Add the soaked lentils, and tomato paste purée and season with more salt and pepper if needed.

* Mix well and simmer for a few minutes, then add water and close lid and allow to cook until the pressure cooker whistles.

* Add the vermicelli and the can of already cooked chickpeas.

* And Put the flour in a small bowl with a ladleful of the soup cooking liquid and stir to make a smooth paste the consistency of thick cream, adding more liquid if needed. Stir this back into the soup and close the lid and pressure cook for another 5–6 minutes until it has thickened and the vermicelli is cooked.
* When serving, garnish with more chopped coriander and parsley and Serve with wedges of lemon.


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