Down The Hatch Recipes #1 – Lamb Harira Soup.

Allow me to welcome you to episode #1 of the Down The Hatch recipe series. With the winter months truly upon us and the new batch of Strong Island enamel mugs now released, we shall be unveiling a weekly range of winter busting recipes to warm the cockles of your heart. Kicking off this mug friendly series is a simple and spicy North African soup which is guaranteed to keep the cold at bay: Lamb Harira soup. Ya salam!

3 tbsp olive oil, plus extra to drizzle
Cubed lamb on or off the bone
1 leek, washed and finely sliced
4 fat celery sticks, chopped into small pieces
3 large carrots, chopped into small pieces
Coriander, stalks finely chopped, leaves reserved to serve
1 tbsp cumin seed
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground turmeric
2 tbsp harissa
2 x 400g cans chopped tomatoes
85g raw green lentils
2 veg stock cubes, crumbled
zest and juice 1 lemon
1 tbsp brown sugar
3 cloves of garlic

Heat half the oil in a cast iron pot, season the lamb and brown really well on all sides. Using the same pot add the remaining oil, the vegetables and coriander stalks. Gently cook until the veg is softened – about 5 mins. Stir in the spices, turn up the heat, and cook for a few minutes. Stir in the harissa (have always loved the classic colonial design on the packaging), followed by the tomatoes, garlic, lamb and lentils. Add 500ml of stock water. Bring to a simmer, cover and cook for 30 mins. Add the lemon juice and season to taste. Ladle into your enamel mugs and add extra coriander and olive oil. This hearty soup also lends itself beautifully to a sauce mopping sourdough from Bread Addiction.

ingredientsspicesvegcoriander stalksharrissadone

All ingredients bought from the Mediterranean Supermarket on Elm Grove.

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5 Responses to Down The Hatch Recipes #1 – Lamb Harira Soup.

  1. Mother says:

    One of our family specials. This normally begins with the bones of a roasted leg or shoulder of lamb to make the stock, plus trimmings to throw in at the end. I use coral/red lentils which give a nice earthy texture and chick peas for chunky ness. The coriandre stems are great but don’t for get to stir the leaves in too. I think I prefer lime juice to lemon.

  2. Bill On The Fylde says:

    This has got my name written all over it for the weekend. Soup-tastic!

  3. Bill On The Fylde says:

    Reblogged this on Bill On The Fylde and commented:
    This soupl looks so amazing I simply had to re-blog it.

  4. Bill On The Fylde says:

    Well, I made this last night and it was delicious. Not quite the same as yours because I used a hand blender to thin it out a bit. Great flavours!

  5. Charlie says:

    Thanks for reblogging that Bill, good idea on the hand blending. Hopefully getting stuck into some new recipes will help you take your mind off of things, if you catch my drift. All the best to you.

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