Lamb Harira
Servings: 6
This Easy Lamb Harira is a rich and delicious Moroccan-inspired stew. It's a one-pot wonder made with tender lamb shanks, lentils, and a warming blend of spices. This dish is slow-cooked to perfection, making it a hearty and nourishing option for the whole family.
Ingredients
- 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 broth or stock
- 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
Instructions
- 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.
Slow Cooker
- 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.
Serve
- With a wedge of lemon and garnished with coriander or parsley.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- 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.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place all your prepared ingredients (except the kale, coriander and lemon) into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 4-5 hours.
- If there is a lot of liquid, remove the lid and cook for a further 20-30 minutes to reduce and thicken the sauce.
- 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. Taste and adjust the seasoning and spiciness.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.