Tuesday, March 17, 2015

Moroccan Harira

Spring definitely is here ; we had very cold winter - not much of snow coming as I don't remember that my kid not going school due to the weather, we were lucky compare to the other states, but the freezing cold was almost everyday . Layer of layer of clothes is MUST when you decide to go out , even just to drop kid to school near by.
And since I go work everyday after drop kid to school , my very helpful kitchen appliance that I love so much is slow cooker pot .  Just toss everything into the pot before go work, set the timer and everything is ready when every one back home in the afternoon.  One of recipe I love too is Moroccan Harira - easy to cook yet so healthy ..

100g dried chickpeas, soaked overnight and drained
100g dry lentils
450g ready-diced lamb, cut into 1cm cubes
1 large Spanish onion, finely chopped
1 tsp turmeric
½ tsp ground cinnamon
½ tsp each ground ginger, saffron strands and paprika
50g butter
100g long grain rice
2 tbsp chopped fresh coriander
4 tbsp chopped fresh flatleaf parsley
4 large ripe tomatoes, skinned, seeded and chopped
lemon quarters, to serve



Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.

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