Harira (Spicy Lamb Soup)
Prep Time
Cook Time
35 minutes
Prep Time
Cook Time
35 minutes
  • 1lb boneless, trimmed leg of lambdiced into small cubes
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1/2tsp ginger powder
  • 1/2tsp saffron threads
  • 1/2tsp curry powder
  • 1clove garlic
  • pinch of thyme
  • olive oil
  • 1 yellow oniondiced
  • 1cup celerydiced
  • 1cup brown lentilsrinse well
  • 1/4cup tomato pasteapprox 3 tbsp
  • 1 tomatodiced
  • 1can chickpeasdrained
  • 1/4cup chopped parsleyor cilantro
  • juice of 1/2 lemon
  1. Combine lamb with salt, pepper, ginger, saffron, thyme, curry, and garlic. Add a dash of olive oil to moisten the mixture. Mix well. Let the lamb marinate while you prepare the other ingredients. You can also prepare this the night before.
  2. In a pressure cooker, heat 2 tbsp of olive oil on medium/high heat. Saute the onion and celery. Add the lamb, and brown on all sides.
  3. Add the lentils, tomato paste, and tomatoes. Mix well. Add another pinch of salt and curry (and red chili flakes, if you like heat). Cover the mixture with approximately 2 to 3 cups of water.
  4. Cover the pressure cooker, and let the pressure build for approximately 10 minutes. Reduce the heat to medium and cook for another 25 minutes.
  5. Release the pressure according to the instructions for your pressure cooker.
  6. Add the can of drained chickpeas, parsley/cilantro, and the juice of 1/2 lemon. Let simmer for another 10 minutes or so, until the chickpeas soften.
  7. Serve and enjoy!