Harira
This is another recipe from One-pot Cooking (“Australian Women’s Weekly”)
The ingredients are as follows and are enough for four.
- 100 g. of green lentils
- 500g diced lamb, cut into 1 cm. pieces. I got it from the butchery counter in Waitrose already cut up.
- 1 medium onion, chopped finely.
- 2 cloves of garlic, crushed. I used garlic granules.
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- pinch of saffron threads
- 1.5 litres water
- 400g can chikpeas, rinsed and drained
- 100g of long grain rice.
- 3 small tomatoes, finely chopped
- ¼ cup finely chopped flat leaf parsley
The method was as follows.
- Cook lentils, lasmb, onion, garlic and spices in a large flameproof casserole dish, sirring until lamb is browned.
- Add the water and bring to the boil. Reduce the heat and simmer covered for one hour.
- Add chickpeas, rice and tomato to dish.
- Simmer uncovered for about 20 minutes or until rice is just tender.
- Stir in the parsley.
It was simple, pretty quick and everybody liked it.
The Anonymous Widower 
This is like a Moroccan Lamb dish that I do. I coat the meat in the spices and then ‘flash fry’ and transfer to simmer on in a slow cooker. Extra bits would be some chopped prunes or apricots and at end some honey/maple syrup and lemon juice. They serve with couscous but that is ‘no no’ in GF world.
Comment by Anne | April 30, 2011 |
What I liked about this one, was you put the rice in the pot, so you only had one pot to wash up.
Comment by AnonW | April 30, 2011 |
[…] Harira […]
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