SGC House Harira
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
48 oz lamb cubed 1/2 inch48 oz tinned diced tomatoes ( non salt added ) If you have the time...use fresh Roma tomatoes. Blanch off, peel, deseed & dice!5 lg onions sliced thin5 tbsp Lite Olive Oil1.5tsp ground tumeric1 tbsp cinnamon2 tbsp fennel seed1 tbsp black & yellow mustard seed1 tbsp cummin seed1 tbsp Sea Salt1 tbsp Fresh ground Black Pepper ( Malabar, if you can get it )2c chick peas1c lentils ( you choose the color )150 gr Shallots / pear onions ( approx 12 )5 gr corn starch ( I use Tapicoca starch for thickening )4 lemons sliced 1/4 inch - garnish1c chopped parsley - garnish
Makes 24 - 8 oz Servings.
Prep: In a pestle & mortar ( of coffee grinder ) place fennel , cummin, mustard seed, course Sea Salt & black pepper & blend! Add to the tumeric & 1/2 of the cinnamon ...In a lg bowl, toss through the cubed lamb. In a heavy bottomed heated 8 qt stock pot, pour in the 75ml of lite olive oil. Please wait until it starts to sizzle! Then add the thinly sliced onion & allow to sweat ( not carmelize ) for 3 min max. Toss in the seasoned lamb cubes, being sure to scrape into the pot any residual seasonings from the bowl. Cooking over a med - high heat for 7 min. stirring frequently. Add in the 48oz of diced tomatoes & continue to cook another 13min. Drain the tinned chick peas, add to pot. Do Not drain the Lentils! Just pour in immediately followed by 8c of filtred water. Stir thoroughly. Bring to a full rolling boil for 3 min., then cover, and simmer gently for 1 1/2 hours. Romove from heat, stir sever times, adjust seasoning if needed and let stand for 4 -5 hours. This will pemit the flavors to build & mature.
Ready to serve? Very gently reheat, ladle into warm bowls, garnish with the lemon slices & remaining parsley.
Serve up with a nicely grilled whole wheat Naan bread and a side of fresh mango slices.
Number of Servings: 24
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Prep: In a pestle & mortar ( of coffee grinder ) place fennel , cummin, mustard seed, course Sea Salt & black pepper & blend! Add to the tumeric & 1/2 of the cinnamon ...In a lg bowl, toss through the cubed lamb. In a heavy bottomed heated 8 qt stock pot, pour in the 75ml of lite olive oil. Please wait until it starts to sizzle! Then add the thinly sliced onion & allow to sweat ( not carmelize ) for 3 min max. Toss in the seasoned lamb cubes, being sure to scrape into the pot any residual seasonings from the bowl. Cooking over a med - high heat for 7 min. stirring frequently. Add in the 48oz of diced tomatoes & continue to cook another 13min. Drain the tinned chick peas, add to pot. Do Not drain the Lentils! Just pour in immediately followed by 8c of filtred water. Stir thoroughly. Bring to a full rolling boil for 3 min., then cover, and simmer gently for 1 1/2 hours. Romove from heat, stir sever times, adjust seasoning if needed and let stand for 4 -5 hours. This will pemit the flavors to build & mature.
Ready to serve? Very gently reheat, ladle into warm bowls, garnish with the lemon slices & remaining parsley.
Serve up with a nicely grilled whole wheat Naan bread and a side of fresh mango slices.
Number of Servings: 24
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Nutritional Info Amount Per Serving
- Calories: 277.2
- Total Fat: 16.8 g
- Cholesterol: 56.7 mg
- Sodium: 365.2 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.7 g
- Protein: 17.8 g
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