Recipe for Harrira (actually courtesy of Jennifer Patterson) from the book "Two Fat Ladies Full Throttle". It sounds like a lot of ingredients but we always keep a lot of spices in the house for curries and sausage making.
4 oz chickpeas, 3/4 lb cubed lamb, 1 large onion chopped, 1 tbsp olive oil, 1 oz butter, 1 tsp ground ginger, 1 tsp turmeric, 1/4 tsp cayenne, 1/4 tsp cinnamon, salt & pepper, 1 pt chicken stock, 14oz tinned chopped tomatoes, 2 oz long grein rice, 1 red pepper chopped, juice 1 lemon, chopped parsley.
1. Soak the chickpeas overnight, drain and cook rapidly for 10 mins, then simmer for a further 20 mins, then drain.
2. Fry the onion in the oil and butter until translucent. Add the lamb and brown evenly. Add the ginger, corriander, turmeric, cayenne, cinnamon, salt and pepper and fry for a few minutes.
3. Transfer to a saucepan and add the stock. Cover and cook gently for an hour.
4. Add the chickpeas, tomatoes, rice, red pepper and lemon juice and cook for a further 30 mins.
5. Sprinkle with the parsley.
I served it in a bowl as it was a bit runny, with a chunk of bread - lovely!
This recipe is for raw lamb and dried chick peas but I substituted leftover lamb and a large tin of chick peas so missed out the soaking/cooking of the chickpease and the first hour of cooking the meat.
