Ingredients
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- 3 tablespoons oil
- 1 pound lamb, cut into 1/2 inch cubes
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 teaspoons minced ginger
- 1/4 cup tomato paste
- 28 ounce can diced tomatoes
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoons ground cinnamon
- 1 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced preserved lemon
- 2 teaspoons harissa
- 8 cups beef or vegetable broth
- 1 15-ounce can chickpeas (garbanzo beans)
- 3/4 cup dried lentils
- 1/4 cup long grain rice
- 1/3 cup green olives, sliced
- 1/3 cup kalamata olives, sliced
- 1/3 cup chopped fresh parsley, divided
- 1/3 cup chopped fresh cilantro, divided
- Lemon wedges for serving
- Warmed pita bread for serving
Instructions
- In a pot over medium high heat, get the oil hot and shimmering, then brown the lamb, about 5 minutes. Transfer the lamb to a plate and set aside.
- To the pot, add the onions and cook until translucent and they turn golden, about 6-8 minutes. Add the garlic, celery, and ginger and cook for another 2 minutes. Add the tomato paste, tomatoes, spices preserved lemon and Harissa and let the mixture simmer for 2 minutes.
- Return the lamb to the pot. Add the broth, chickpeas, and lentils. Bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
- Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste. If you want it spicier, add more Harissa.
- Garnish with some chopped fresh cilantro and celery leaves. Serve with lemon wedges and pita bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 45 minutes
- Category: Soups Side Dishes
- Cuisine: Moroccan Recipes
