A Moroccan style stew that is made with meat but can be made vegetarian with pumpkin and carrots as well.
For meat and stock
750 grams boneless mutton with 100 grams bones
1 cinnamon stick
1 dried bay leaf
6 whole peppercorns
4 cloves garlic
1 inch ginger root peeled coarsely sliced
5-6 celery leaves
2.5 liters water
1 tsp salt
For Harira
1/2 cup red lentils
1/2 cup kala masoor or black lentils
1/2 cup fava, butter or broad beans
1 cup onions red finely chopped
1/2 cup celery stalk finely chopped
1 cup tomatoes chopped
2 tbsp tomato paste
1 dried bay leaves
1 stick cinnamon
2 tbsp garlic ginger paste
half cup coarsely torn celery leaves
1 cup angel hair pasta or vermicelli equivalent made from wheat broken
1 tsp turmeric powder
1-2 tsp red chilli powder
1/2 tsp pepper powder
1/4 tsp cumin powder
12 strands saffron soaked in 1/4 cup water
To garnish
1/2 cup finely chopped parsley or coriander leaves
1 cup deep fried onions
Method
Wash all beans and lentils, soak separately for 2 hours. Drain, wash and drain again.
Combine all ingredients for stock in pressure cooker and cook for 3 whistles. Remove bones and black peppercorns, bay leaf and cinnamon stick if you wish.
Heat olive and sauté onions and celery until soft. Add tomato paste and tomatoes, turmeric, red chilli powder and cook until soft. Add garlic ginger paste and stir until aromatic. Add all lentils and beans and toss well.
Add bay leaf and cinnamon stick 2 cups water and all dried powdered spices except saffron. Add the mutton and mutton stock to the lentils. Lower flame and cook until thick and creamy. Add more water if required. stir in saffron. Add broken wheat pasta and cook till just done.
Serve hot with fried onions and chopped parsley. Pita bread, lavash, tandoori roti all work well with this thick stew like soup. #harira #morocco #stew #lamb #ramadan #ramadanspecial