Moroccan Lamb Harrira with Lentils, Saffron & Swiss Chard
FLEUR FOOD
FLEUR FOOD
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 600 g of shoulder of lamb cut into largish cubes
  • 1 large onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 2 teaspoons of ras-al hanout
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of Aleppo chilli or smoked paprika
  • a good grating of nutmeg
  • ½ a tin of chopped tomatoes
  • a good squeeze of tomato puree
  • a pinch of saffron
  • 1 litre of chicken stock
  • 5 large tablespoons of puys lentils
  • a big bunch of rainbow swiss chard, washed

Instructions

Comments

Log in or Register to write a comment.