Harira is apparently the soup of Morocco. It is a traditional and famous dish and is served during Ramadan and would definitely be welcome and nourishing during a fasting period. Anyway, this is my version which of course is not traditional nor authentic but it was delicious none-the-less. I do find soup a difficult thing to take pictures of. The picture never gives a true indication of how good the soup is. Harira
250grams lamb, cut into cubes
2 onions, diced
4 cloves garlic, crushed or sliced
4 tomatoes, roughly chopped
4 sticks celery, sliced
300 grams yellow split peas, rinsed
2 dried chillies, chopped finely
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 litres water
a bunch of coriander
Brown the meat in a small amount of olive oil.
Add the onions and garlic and saute for a few minutes.
Add the water, bring to a boil, reduce heat and simmer, covered for 30 minutes.
Add the spices, chillies, celery, tomatoes and split peas and simmer for another hour.
Stir through the coriander to serve and if desired a small amount of lemon juice can be stirred through too.
I used two of the tiniest dried Black Pearl chillies and they certainly have some bite. A little goes a long way and in a mild winter this chilli survives. Not this year though. I will be replanting from seed. If any Australian readers would like some Black Pearl seeds, just email me(the address is on my profile) and I will happily share some.