Moroccan harira soup with lamb from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 164) by Nagi Maehashi

  • ground turmeric
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  • cinnamon sticks
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  • Show all ingredients...
  • Serves : 4-5

  • EYB Comments

    Dried chickpeas require soaking for at least 12 hours. Can substitute canned chickpeas for dried chickpeas; lamb shoulder, lamb neck, lamb shanks, lamb forequarter chops, lamb chump chops, diced lamb, or stewing lamb for lamb leg steaks; brown lentils or canned lentils for green lentils; egg vermicelli pasta or cooked rice for angel hair pasta; and ground cinnamon for cinnamon sticks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried chickpeas require soaking for at least 12 hours. Can substitute canned chickpeas for dried chickpeas; lamb shoulder, lamb neck, lamb shanks, lamb forequarter chops, lamb chump chops, diced lamb, or stewing lamb for lamb leg steaks; brown lentils or canned lentils for green lentils; egg vermicelli pasta or cooked rice for angel hair pasta; and ground cinnamon for cinnamon sticks.

  • anya_sf on April 26, 2024

    My family loved this. The soup got quite thick even before adding the thickener, so I increased the water to 1 cup (and could've added more). I decided I wanted more greens than just cilantro, so stirred in some frozen chopped spinach as well.

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