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!
- 1 onion/s (large) diced
- 4 clove/s garlic -chopped
- 2 carrot/s (large) diced
- 2 stick/s celery -diced
- 1 sweet potato/s -peeled and diced
- 680 g tomato passata (puree)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 200 g puy (French) lentils (1 cup)
- 100 g split red lentils (½ cup)
- 1 tsp sea salt - or to taste
- Ground black pepper
- 1 ltr chicken stock or bone broth
- 2 lamb shanks
- 1 bunch/s kale -leaves torn off the stems (stems diced)
- ½ bunch/s fresh coriander leaves -or flat leaf parsley leaves, to serve
- 1 lemon/s -cut into quarters, to serve
- Pre-heat the oven to 250℃/480℉ (fan-forced).
- 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℃/300℉ 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.
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
- With a wedge of lime and garnished with coriander or parsley.
- Re-heat in a pot over a low heat until just hot.
- 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).
- Store in an airtight container in the fridge or freezer.
- You may need to add more liquid (water or stock) when reheating.