Description

Harira from the slow cooker
Offer you a recipe Hariri from the book "111 best recipes for multivarki from around the world". This is one of the classic Moroccan dishes, harira – just a delicious soup, which combines the bright flavors of chickpeas, lentils, ripe tomatoes. And all this on a rich meat broth. This meat soup sprinkled with lemon juice and eat accompanied by sweets: figs and honey cakes.

Ingredients

  • Lamb

    300 g

  • Chickpeas

    0.5 cup

  • Lentils

    0.5 cup

  • Figure

    50 g

  • Tomato

    1 piece

  • Tomato juice

    1 cup

  • Ginger

    1 piece

  • Red onion

    2 piece

  • Parsley

    1 coup

  • Cinnamon

    1 piece

  • Zira

    1 tsp

  • Turmeric

    1 tsp

  • The mixture of peppers

    1 tsp

  • Peppers red hot chilli

    1 piece

  • Lemon

  • Salt

Cooking

step-0
For this dish I used legumes: chickpeas and lentils from TM "Mistral". Chickpeas soak overnight in plenty of water, in the morning drain the water.
step-1
Mutton cleaned from films and sinews, cut into the size of a pea.
step-2
Chili pepper to clear of seeds, crumbled (you can use it without seeds - it will be very spicy!).
step-3
Ginger cut into strips.
step-4
To enable the mode of "Frying" when the Cup heats up - roast lamb. I had her with fat, so fatty pieces I had pre-heated!). Roasting all the ingredients did in the pan.
step-5
Add and fry the onion. Add freshly ground spices and pepper (to taste).
step-6
Add the chopped ginger and fry.
step-7
Blanch the tomatoes for a few minutes in boiling water, remove the peel, cut into slices.
step-8
Add the contents of the frying pan of tomato juice and tomatoes slices. Simmer for 3-5 minutes. Add salt.
step-9
Rice and lentils, rinse. I used black lentils, because I wanted contrast in color, but you can use any of a wide range of TM Mistral.
step-10
At the bottom of the bowl pour the chickpeas, rice, lentils, cinnamon stick.
step-11
Pour the contents of the pans. Cooking mode "Fighting" 1 hour or "Soup" - 1 hour. During cooking, adjust the taste with salt. Ready to put the soup in warmed plates, sprinkle with herbs. Serve with a slice of lemon (to taste) and a drop of olive oil in a bowl.
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