Moroccan Harira Soup with Lamb, Chickpeas, Lentils, Saffron, Preserved Lemon and Fresh Cilantro

Heat olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown well on all sides — about 6-8 minutes. Do not crowd the pot. Remove and set aside.

Ingredients

• 300g (10 oz) lamb shoulder, cut into small 1-inch pieces
• 1 cup dried green or brown lentils, rinsed
• 1 cup cooked chickpeas (or 1 can, drained)
• 1 large onion, finely diced
• 4 ripe tomatoes, blended or 1 can crushed tomatoes (400g)
• 3 stalks celery with leaves, finely chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• A generous pinch of saffron threads, bloomed in 2 tbsp warm water
• 1/4 preserved lemon (rind only), finely minced
• 2 tbsp tomato paste
• 3 tbsp fresh cilantro, roughly chopped
• 3 tbsp fresh flat-leaf parsley, roughly chopped
• Juice of 1 lemon
• 2 tbsp flour whisked with 1/4 cup cold water (for thickening)
• Salt to taste
• For serving: dates, crusty bread, extra lemon wedges

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown well on all sides — about 6-8 minutes. Do not crowd the pot. Remove and set aside.
2. In the same pot, add onion and celery. Cook 8 minutes over medium heat until softened and slightly golden. Add garlic and cook 2 minutes more.
3. Add all the spices (cinnamon, ginger, turmeric, black pepper, cumin) and the tomato paste. Stir into the vegetables and cook 2 minutes, allowing the spices to toast gently in the oil — the kitchen will smell magnificent.
4. Return the browned lamb to the pot. Add the blended tomatoes and 2 litres (8 cups) of water. Bring to a boil, skim off any foam, then reduce to a gentle simmer.
5. Add the lentils and the bloomed saffron with its soaking water. Simmer 30 minutes, stirring occasionally.
6. Add the chickpeas and the minced preserved lemon rind. Continue simmering another 20 minutes until the lentils are completely tender and the lamb is very soft.
7. Whisk the flour-water slurry until smooth and pour it into the soup in a thin stream while stirring. This thickens harira to its characteristic hearty, velvety consistency. Simmer 10 more minutes.
8. Stir in fresh cilantro, parsley, and lemon juice. Taste and adjust salt. The soup should be richly aromatic, tart, earthy, and deeply comforting.
9. Serve in deep bowls with warm crusty bread and dates alongside — harira is traditionally the soup that breaks the Ramadan fast at sundown across Morocco and Algeria, a dish of extraordinary cultural and culinary significance.