Moroccan Harira

Ingredients

• 2 tablespoons olive oil
• 1 pound lamb or beef stew meat, cut into small cubes
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 can (28 ounces) crushed tomatoes
• 6 cups chicken or vegetable broth
• 0.75 cup dried brown or green lentils, rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 0.5 cup small pasta such as vermicelli broken into pieces, or rice
• 1 teaspoon salt, plus more to taste
• 0.5 cup fresh cilantro, chopped
• 0.25 cup fresh lemon juice

Nutrition (estimated per serving)

Method

1. Pat the lamb or beef cubes dry with paper towels. Heat the olive oil in a large 6-quart pot over medium-high heat until it shimmers.
2. Add the meat in a single layer and sear for 4 to 5 minutes, turning occasionally, until browned on most sides; browning here builds the savory backbone of the whole stew, so avoid stirring too often or it will steam instead of sear.
3. Reduce the heat to medium and add the diced onion and celery to the pot. Cook for 6 to 7 minutes, stirring occasionally, until the onion softens and turns translucent.
4. Add the minced garlic, ground ginger, turmeric, cinnamon, and cumin. Stir constantly for 1 minute until very fragrant, taking care not to let the spices scorch on the bottom of the pot.
5. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
6. Add the broth and rinsed lentils, then raise the heat to high and bring to a boil. Once boiling, reduce the heat to low so the stew simmers gently with small, steady bubbles.
7. Cover with the lid slightly ajar and simmer for 45 minutes, stirring occasionally, until the meat is fork-tender (it should pull apart easily with light pressure) and the lentils have mostly softened; if using beef instead of lamb, this may take closer to 55 minutes.
8. Stir in the drained chickpeas and the broken pasta or rice. Continue simmering uncovered for 10 to 12 minutes, stirring occasionally so the pasta does not stick to the bottom, until the pasta is tender.
9. Check that the stew has thickened to a hearty, slightly soupy consistency; if it looks too thick, stir in an extra 0.5 cup of broth or water to loosen it.
10. Stir in the salt, tasting a cooled spoonful and adjusting to your preference - harira is traditionally well-seasoned, so do not be shy.
11. Remove the pot from the heat and stir in the fresh lemon juice; adding it off the heat keeps its bright, sour flavor from cooking away.
12. Ladle the harira into bowls and top generously with the chopped fresh cilantro just before serving.
13. Serve warm with dates or crusty bread on the side, in the traditional style.

Tips