Harira from the slow cooker

Description

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

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.

Mutton cleaned from films and sinews, cut into the size of a pea.

Chili pepper to clear of seeds, crumbled (you can use it without seeds - it will be very spicy!).

Ginger cut into strips.

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.

Add and fry the onion. Add freshly ground spices and pepper (to taste).

Add the chopped ginger and fry.

Blanch the tomatoes for a few minutes in boiling water, remove the peel, cut into slices.

Add the contents of the frying pan of tomato juice and tomatoes slices. Simmer for 3-5 minutes. Add salt.

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.

At the bottom of the bowl pour the chickpeas, rice, lentils, cinnamon stick.

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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