Harira Moroccan Lamb Stew
Warm your soul with Harira Moroccan Lamb Stew, a deeply flavorful, one-pot dish that’s as comforting as it is aromatic. This authentic Moroccan recipe combines tender lamb shoulder with a symphony of spices—cinnamon, turmeric, cumin, and paprika—creating an irresistible medley of flavors. Simmered with red lentils, chickpeas, and a fragrant tomato-based broth, this hearty stew is finished with fresh herbs and a splash of lemon juice for a burst of brightness. Perfect for cozy dinners, this vibrant lamb stew pairs beautifully with crusty bread or fluffy rice. With just 20 minutes of prep and a slow simmer that rewards patience with incredible depth of flavor, Harira is a must-try for anyone craving Moroccan cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound lamb shoulder, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cinnamon stick
- 1 cup canned crushed tomatoes
- 6 cups low-sodium chicken or beef broth
- 1 can canned chickpeas, drained and rinsed
- 1 cup red lentils, rinsed
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
In the same pot, lower the heat to medium and add the chopped onion and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic, ground cinnamon, turmeric, ginger, cumin, and paprika. Cook for 1 minute until fragrant.
Add the seared lamb back to the pot along with the cinnamon stick, crushed tomatoes, and broth. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the chickpeas and lentils. Stir well and continue to simmer uncovered for another 30 minutes until the lamb is tender and the lentils are fully cooked.
Stir in the chopped cilantro, parsley, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Serve warm with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
