ALGERIA RECIPES (HARIRA SOUP)

Ingredients

-         Olive oil or butter -- 1/4 cup

-         Lamb, cubed for stews -- 1 pound

-         Onion, 1medium chopped

-         Celery, chopped -- 2 stalks

-         1 teaspoon turmeric

-         1 teaspoon cinnamon

    -         Ground ginger -- 1/2 teaspoon

    -         1/4 teaspoon nutmeg

    -         Saffron -- big pinch

    -         2 cups tomatoes, chopped

    -         Water or stock -- 2 quarts

    -         2 cups chickpeas, cooked and drained 

    -         1/2 cup lentils

    -         Salt and pepper -- to taste

    -         1/2 cup cilantro, chopped  

    -         1/2 cup parsley, chopped  

    -         2 lemons, cut into wedges

Method

    -         Heat the oil or butter in a sizable pot over medium flame. Add the lamb and brown on all sides. Remove the meat to a plate and set aside.

    -         Reduce the heat, add the onions and celery. Sauté until the onions are translucent for 5 minutes. Add the spices allow for 2 minutes.

     -         Stir in the tomatoes and cook for 5 minutes.

     -         Lastly pour in the stock and return the meat to the pot. Bring to a boil, then lower the heat and simmer for about 40 minutes.

     -         Add the chickpeas, lentils, salt and pepper and simmer for another 20 minutes, or until the lentils are cooked through and tender.

     -         Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges for each diner to squeeze into their stew as desired.

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