Hearty stews and soups, especially when they contain warming herbs and spices are super nourishing in the winter time. This Lamb Harira can be prepared in 15 minutes in just one casserole dish, then it’s into the oven to slowly braise. Set and forget is my type of cooking! You can also adapt this delicious soup come stew to cook in your slow cooker if you have one.
This is one nutritionally balanced meal – lots of plant based fibre and available protein thanks to the lamb (on the bone) and broth. The addition of the spices further supports the digestive and immune systems, with a boost of liver supporting greens (kale and parsley or coriander) to finish it off.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are also instructions to make it vegetarian too!
This tasty, hearty soup is a nourishing meal that you can make ahead as the flavours just get better and better with time. You can make it a couple of days ahead of eating and it can also be frozen.
- 1 large onion, diced
- 4 cloves garlic, chopped
- 2 large carrots, diced
- 2 sticks celery, diced
- 1 sweet potato, peeled & diced
- 680 gram jar tomato passata (puree)
- 1 teaspoon cumin, ground
- 1 teaspoon turmeric, ground
- 1 teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon ginger, ground
- 200 grams (1 cup) puy lentils
- 100 grams (½ cup) red lentils
- 2 teaspoons sea salt
- Good grind black pepper
- 1 litre chicken broth or stock
- 3-4 small lamb shanks (or 2 if very large)
- 1 bunch kale, leaves torn off the stems (stems diced)
- Coriander or flat leaf parsley leaves, to serve
- Lime or lemon wedges, to serve
Pre-heat the oven to 250℃.
In a large oven proof casserole dish with lid, add all of the ingredients except the shanks and kale (add the stems though).
Mix well to combine. Add the shanks and submerge them in the liquid.
Cover the dish (with a lid or foil) and put in the oven, turning the temperature down to 150℃ immediately.
Cook for 3-4 hours or until the lamb falls off the bone.
Remove the dish from the oven, stir in the kale, replace the lid and allow to sit for 5-10 minutes so the kale wilts.
With a wedge of lime and garnished with coriander or parsley.
If you are storing or freezing it, strip the meat from the bones of the shanks and discard the bones (or freeze them to re-use to make a bone broth - there will still be some goodness remaining).
You my need to add more liquid (water or stock) when reheating.
Replace the lamb with 250grams (approx. 2 cups) diced mushrooms (or chickpeas) and the bone broth with vegetable stock. Cook for 2-3 hours.
Onion and Garlic-free
Replace both with finely diced fennel, a extra teaspoon of cumin and chilli powder to taste.
Make it spicy
You can serve this with chilli flakes - we always do.
Leftovers are fabulous the next day and this is a great dish to make ahead or freeze (in an airtight container). My kids love it in a thermos for their school lunch.