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Morrocan   -   Harira With Lamb And Chicken   adapted from Recipes for an Arabian Night by David Scott

Description
Ingredients
  • 4 Tablespoons Olive Oil
  • 1 Pound Lamb -- cubed
  • 3 Pounds Chicken -- cubed
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Onion -- finely chopped
  • 1/2 Cup Chickpeas
  • 8 Cups Chicken Stock
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Powdered Ginger
  • 1/2 Teaspoon Coriander Seed
  • 1/2 Teaspoon Cinnamon
  • Salt And Pepper -- to taste
  • 1 Pound Tomatoes -- finely chopped
  • 1/2 Cup Lentils
  • 2 Tablespoons Parsley -- finely chopped
  • 1/4 Cup Rice
  • 2 Medium Eggs -- beaten
  • 1 Lemon Lemon Juice
  • Lemon Wedges -- for garnish
  • Hot Sauce -- to taste
Directions In frying pan, heat oil and brown the lamb on all sides. Transfer to a large pan, add chicken, garlic and onion. Saute until golden brown. Add chickpeas and stock. Stir in spices, salt, pepper, tomatoes and lentils. Bring to a boil, cover and reduce heat. Simmer for 40 minutes. Add parsley and rice. Cook for 20 minutes. Whisk eggs and lemon juice together. Slowly add to the soup. Serve with lemon wedge and hot sauce.
Serves 8
Time to Make 0:00



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