Moroccan Hirira
Ingredients
- 2 tablespoons olive oil
- 8 ounces lean lamb, cubed
- 1 onion, chopped
- 1/2 cup chickpeas, soaked overnight and drained
- 6 1/4 cups water
- 1/2 cup red lentils
- salt to taste
- red pepper
- 14 ounces tomatoes, peeled, deseeded and chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1 red bell pepper, seeded and chopped
- 1/4 cup vermicelli
- 1 bunch of cilantro, chopped
- lemon wedges, to serve
Instructions
serves 6. Heat the oil in a large saucepan, then fry the lamb until lightly and evenly browned. Stir in the onion and cook gently until softened. Add the chickpeas and water, bring to the boil, then cover and simmer for 1 hour, or until the chickpeas are almost tender. Add the lentils, tomatoes, tomato paste, cinnamon and red pepper and simmer for a further 15 minutes, until the lentils and vermicelli are tender. Stir in the cilantro and seasoning. Serve with Lemon wedges.
