INGREDIENTS For 4 to 6 pers
- 1 tablespoon olive oil
- 300 gr braising beef or lamb, boneless, trimmed of excess fat and cut in 3 cm pieces (i.e. shoulder, neck fillet, beef shin, etc)
- 1 small onion (100gr), finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 ½ teaspoon salt or more to taste
- Pinch saffron
- 70 gr dried chickpeas, soaked overnight and drained (or 140 gr canned chickpeas, drained)
- 6 large tomatoes,grated
- 100 gr celery, finely chopped
- 80 gr green lentils
- 3 tablespoons cornflour
- 2 tablespoons chopped fresh coriander
- Lemon wedges to serve
METHOD
• In a large casserole warm the olive oil over medium heat and add the meat, the onion and the spices. Leave for 5 to 10 minutes to lightly brown the meat and sweat the onions. Stir occasionally.
• Transfer the rest of the ingredients in the casserole except the lentils, the cornflour, the coriander and the lemon wedges. Add 1 litre of water, cover with a lid and reduce the heat to low. Leave to simmer for 60 minutes or until the meat is just about to be cooked.
• Add the lentils in the casserole and cover with a lid for 20 minutes. This will allow the lentils to cook and and the meat to finish cooking.
• When the chickpeas, the meat and the lentils are cooked, in a small bowl mix the cornflour with 3 tablespoons of water and stir until smooth. Pour the cornflour mixture in the casserole and stir. Simmer for 5 minutes until the harira thickens. Adding cornflour allows to thicken the harira in order to give it a velvety texture.
• Transfer the chopped coriander in the casserole and stir. Serve hot with lemon wedges
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