Spicy Lamb Soup (Harira)

For Ramadan, it is traditional to start your meal with a warm soup.  In Morocco, harira is a popular lamb soup that is tedious to make, but oh-so delicious.  I simplified the recipe quite a bit without substituting any of the flavor.  Also, having a pressure cooker is key – especially in Ramadan, when you don’t have the energy to stand over a hot stove for several hours.  Dont be intimidated by the list of ingredients.  This is very simple to make, and all in one pot!

Spicy Lamb Soup (Harira)

Prep Time: 15 minutes
Cook Time: 35 minutes (with a pressure cooker)

1 yellow onion, diced
1 cup of celery, diced
1 1/4 lb boneless, trimmed leg of lamb – diced into small cubes
1/2 tsp of salt
1/2 tsp black pepper
1/2 tsp ginger powder
1/2 tsp saffron threads
1/2 tsp curry powder
1 clove of garlic
pinch of thyme
olive oil
1 tomato, diced
1 cup brown lentils (rinse well)
1/4 cup of tomato paste (approx. 3 tbsp)
1 can of chickpeas
1/4 parsley
1/2 lemon

(1) Combine lamb with salt, pepper, ginger, saffron, thyme, curry, and garlic.  Add a dash of olive oil to moisten the mixture.  Mix well.  Let the lamb marinate while you prepare the other ingredients. You can also prepare this the night before.
(2) In a pressure cooker, heat 2 tbsp of olive oil.  Saute the onion and celery.  Add the lamb, and brown on all sides.
(3) Add the lentils, tomato paste, and tomatoes.  Mix well.  Cover the mixture with approximately 2 to 3 cups of water.  Add another pinch of salt, and curry (or chili flakes if you like heat).
(4) Cover the pressure cooker, and let the pressure build for approximately 10 minutes.  Reduce the heat to medium and cook for another 25 minutes.
(5) Release the pressure according to the instructions for your pressure cooker. 
(6) Add the can of chickpeas, parsley, and the juice of 1/2 lemon (can add more to taste). Serve and enjoy!