Lamb & Chickpea Harira

Ingredients

• 500g lamb shoulder or shank, cut into small cubes (or mince made into meatballs if you are in a hurry
• 1 cup dried chickpeas (soaked overnight and drained) or 1 can (rinsed)
• 1/2 cup fine green lentils (french style, Bondi blue or du puy)
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 2 zucchinis, diced
• 2 large tomatoes, peeled and finely chopped (or 1 can crushed tomatoes)
• 12 dried apricots (not traditional but these give a gorgeous sweetness)
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh coriander, finely chopped
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp The Hunter’s Pantry Chermoula
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground black pepper
• Salt to taste
• Pinch of saffron threads (optional but authentic)
• 8 cups beef, chicken or vegetable stock
• 1 tbsp olive oil
• 2 tbsp flour mixed with 1/2 cup water (slurry)
• Juice of 1 lemon (to serve)
• Lemon wedges
• Extra herbs – coriander, dill and/or parsley
• Dates and crusty bread (optional side)