Moroccan Lamb Harira
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 700 g | Lamb | |
| 1 | Onions | |
| 4 tbsp | Greek yogurt | |
| 800 g | Brown lentils | |
| 200 g | Pita bread | |
| 2 cloves | Garlic | |
| 15 g | Fresh cilantro | |
| 5.5 tsp | Cumin | |
| 2 tsp | Paprika | |
| .5 tsp | Cloves | |
| 1 | Bay leaves | |
| 2 tbsp | Olive oil | |
| 2 tbsp | Tomato paste | |
| 1000 ml | Beef stock | |
| 800 g | Chopped tomatoes | |
| 800 g | Canned chickpeas |
- Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
- Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
- Garnish with extra coriander and serve with yoghurt and pita bread.
Fat:
18.9g
Saturates:
4.8g
Sugars:
12.1g
Protein:
41.4g
Carbs:
48.6g
Fiber:
15.7g
45%
Calories
49.1%
Carbs
48.7%
Protein
47.3%
Fat
62.8%
Fiber