Harira with Creamy Chermoula

I was looking for different types of soup to try and and I came across harira. It's a North African soup that has a couple of variations, but it's generally a meat based soup with chickpeas, lentils, and spices. I went with the traditional use of lamb that you find in a lot of the Moroccan versions. One of the components that frequently accompanies this dish is chermoula.

I used bone-in lamb so that I could build a stock. Once I removed the bones from the lamb, I made a spiced broth with strong aromatics to make the base of the soup. Additionally I marinated the lamb with those similar spices. then waited a day before starting the cooking process.

I began by searing the marinated meat, then moving to the mirepoix with an addition of fermented garlic and preserved lemon. I returned the meat to the pot and stewed it with tomatoes. Once tender I added the chickpeas. After the meat was stewed I added three different types of lentils to help build a textural and visual difference. By the time the black lentils were tender, the red lentils were soft, and the green lentils we a touch over al dente.

For me this was the perfect texture, but if you prefer to cook it longer so all the lentils are a little softer, it will still be an amazing soup.

Enjoy.

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Ingredients

Lamb Marinade

• bone-in lamb leg 3 lbs

• harissa paste 2 T

• ginger, minced 1 tsp

• cumin 2 tsp

• allspice 1/2 tsp

• cinnamon 1 tsp

• coriander 2 tsp

• paprika 1 tsp

• salt 3 T

• pepper 2 T

Method of Procedure

1. De-bone your lamb, and cube it. Reserve bones for your broth.

2. Mix the remaining ingredients together into a paste.

3. Thoroughly coat your lamb cubes and marinate overnight.

Broth

Ingredients

• lamb bones 1 lb

• chicken stock 2 qt

• water 3 qt

• onions, chopped 2 ea

• carrots, peeled and chopped 3 ea

• bay leaves 3 ea

• peppercorns 1 T

• cinnamon stick 1 ea

• star anise 1 ea

• garlic cloves 3 ea

• coriander 1 tsp

• nutmeg 1 tsp

Method of Procedure

1. Place all ingredients into a stock pot and bring to a simmer.

2. Simmer for at least 4 hours and strain through a chinoise.

Soup

Ingredients

• marinated lamb 2 lb

• red lentils 1 cup

• black lentils 1 cup

• green lentils 1 cup

• tomatoes, canned, diced 2 ea 14 oz

• garbonzo beans, rinsed 14 oz

• strained stock 4 qts

• preserved lemon, minced 2 T

• fermented garlic*, minced 2 T

• onion, diced 2 ea

• carrots, peeled and sliced 2 ea

• celery ribs, sliced 2 ea

• salt to taste

• pepper to taste

*I have been playing with fermented garlic for flavor, feel free and substitute fresh cloves

Method of Procedure

1. Begin by heating your soup pan (or a separate cast iron to sear your meat) and sear your lamb in small batches until everything is seared.

2. Add your onions, fermented garlic, and preserved lemon until softened.

3. Put the lamb back into the pan and cook, while stirring, on medium heat to blend the flavors.

4. Add your tomatoes and garbonzo beans and stir.

5. Once mixed add your stock, carrots, and celery to the soup.

6. Bring to a quick boil, and reduce to a simmer.

7. Rinse your lentils and add them to the soup.

8. Cook for around 40 minutes until the lentils are tender.

9. Season to taste and serve.