My Slow Cooker has been working overtime this week we’ve had Vegetable Biryani, Beef Stew, Fish Creole but the favourite was the Moroccan Harira Soup.
Moroccan Harira Soup
Unfortunately the pictures didn’t do this justice. It was a lovely, warming combination of lamb, chickpeas, lentils and spices, perfect for a winter’s night. My hubby moans about lamb on occasion as he finds it fatty but he absolutely loved this one. We served it with Ciabatta Rolls.
Time: 8 hours
- 1 TBPS of olive oil
- 1 Onion, finely chopped
- 3 garlic cloves, minced
- 1 celery stick, chopped
- 454g of diced lamb or mutton
- Salt and Pepper
- 1 tsp of ground turmeric
- 1 tsp of cinnamon
- 5cm piece of root ginger, peeled and finely chopped
- 900 ml of vegetable stock
- 125g brown lentils, rincsed
- 400g tin of chickpeas, drained and rinsed
- 1 tsp of harissa paste
1) Heat the oil in a large pan add the onions and sauté for about 3 minutes until soft. Add the garlic and celery and cook for another 5 minutes or so.
2) Add the lamb, season with salt and pepper then cook until it is sealed on all sides. Add the turmeric, cinnamon and ginger mix well so it is evenly coated. Some of the spices may stick to the bottom of the pan. Poor a small amount of the stock in, bring to a boil and scrape the goodness off the bottom.
3) Meanwhile put the lentils and chickpeas in the slow cooker. Transfer the meat mixture to the slow cooker, add the harissa paste and pour in the remaining stock. Mix well, cover and cook on low for 8 hours.
So what have you been Slow Cooking ?