So this is the third day in a row that we're eating lamb.
On Sunday I cooked a gorgeous roast shoulder of lamb, yesterday I made some lovely bubble and squeak cakes to serve with the majority of the left-over lamb and gravy (not home made I must confess, but an Oxo packet gravy, that was actually very nice!) and today the last few little bits of lamb have become a lovely warming soup. I feel very proud of my frugality!
This is loosely based on Harira, a Moroccan soup made with lamb, spices, lentils and chickpeas, that is traditionally eaten to end the fast of Ramadan. I used a red and a green chilli because I like the combination of the 2, but two red or two green would work just as well. We ate this with my filled focaccia, but it would be great with flat bread or lovely soft pitta (particularly the ones from Damas Gate on Uxbridge Road).
Hariraish Soup
1tbsp olive oil
2 medium onions, chopped quite small, but not too finely
1 clove garlic, crushed to a paste
1 red and 1 green chilli, deseeded and finely chopped
large pinch each ground cumin, ground ginger and ground cinnamon
1tbsp tomato puree
Left-over roast lamb and gravy (I had about 2 handfulls of lamb, but the more the better!)
1.25 litres stock
1/2 can chopped tomatoes
2 handfuls red lentils
1 can chickpeas, drained and rinsed
To serve
lemon juice
handful roughly chopped fresh mint and coriander leaves
Heat the oil in a large pan over a medium heat then add the onion, garlic, and chopped chillis and cook, stirring for about 5 minutes until the onions are softened, but not browned. Stir in the ground spices and cook for another minute, then stir in the tomato puree, the left-over meat and gravy, stock, tomatoes and lentils. Bring to the boil then simmer for about 45 minutes, after which add the chickpeas and simmer for another 15 minutes.
Before serving stir the lemon juice (about 1/2 a lemon should do, but add as much or a little as you feel) into the soup and season to taste. Spoon into bowls and top with the fresh herbs.
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