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Harira (Moroccan Lamb Soup) appetizers, lamb, moroccan, rice, soups 700 gm raw lamb; diced 1 chicken giblets & trimmings 1 spanish onion 115 gm chick peas; soaked 12 hours 1 water; to cover 1/4 teaspoon ground ginger 1/8 teaspoon saffron powder 1/4 teaspoon paprika 1 salt 1 freshly ground black pepper 20 fl oz water 4 tablespoon butter 115 gm rice 1 salt 1 teaspoon dried yeast 4 tablespoon parsley; finely chopped 4 ripe tomatoes; concassee Put diced lamb, chicken giblets and trimmings (if available), finely chopped onion, soaked chick peas, powdered ginger and saffron and paprika into a large saucepan Add water to cover, add salt & pepper to taste. Bring to a boil and add half the butter. Turn down heat and simmer soup, covered, for 1 1/2 to 2 hours, adding more water if necessary. In another saucepan, combine rice, remaining butter and measured water and cook in usual way until rice is tender; drain rice, reserving liquid and add cooked rice to soup. Dilute yeast in reserved rice liquid; return to (rice) saucepan; add finely chopped parsley and concassee tomatoes, and simmer, stirring from time to time for 15 minutes. Add yeast mixture to soup; correct seasoning and serve. Recipe "The Robert Carrier Cookbook" : MMed IMH c/o Georges' Home BBS 2:323/4.4 From: Ian Hoare Date: 12 Jan 97 National Cooking Echo Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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