MOROCCAN RECIPES (HARIRA)

Ingredients

-         1 onion, finely chopped

-         1/4 teaspoon coriander seeds

-         1 teaspoon ground cumin

-         1/2 cup (100g) dried chickpeas

-         1/4 cup (50g) dried yellow split peas

-         1/2 teaspoon ground cinnamon

-         1/2 bunch coriander, 3 roots finely chopped, leaves roughly chopped

-         2 lamb shank or leg bones (with some meat left on), halved  

-         1/4 teaspoon saffron threads

-         2 tablespoons extra virgin olive oil

-         1/4 cup (50g) whole green (Puy) lentils  

-         1 tablespoon lemon juice

-         2 x 400g canned chopped tomatoes

-         1 carrot, cut into 1cm cubes

-         1L (4 cups) chicken stock

-         Lebanese bread, to serve

Method

   -         Soak chickpeas and split peas in separate bowls of cold water overnight. Drain pulses well on the next day and set aside.

    -         Soak the saffron in 1 tablespoon hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes until tender.

   -         Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant. Add bones, tomato, carrot, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.

    -         Uncover, add chickpeas and cook for 13 minutes, then add split peas and lentils and cook for a further 20-25 minutes or until pulses are tender. Remove bones.

    -         Stir in juice and most of the coriander leaves, reserving some to garnish. Season, then serve with reserved coriander and bread.

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