Moroccan harira with lamb, chickpeas and couscous

Ingredients

• 1.4 l beef or lamb stock
• 450 g lamb leg or shoulder, in small cubes
• 240 g cooked chickpeas, drained
• 100 g green lentils, dried
• 150 g brown onion
• 90 g celery sticks
• 400 g crushed tomatoes, tinned
• 100 g pearl couscous (ptitim), dried
• 15 g fresh coriander
• 15 g fresh parsley
• 27 g olive oil
• 8 g ras el hanout (approx. 1 tbsp)
• 2 g ground turmeric
• 15 g garlic
• 1 lemon, to serve
• Salt and pepper, to taste
• 30 g toasted flaked almonds, optional

How to make it

1. For this volume (six servings), use the TM6 only for chopping and for the aromatic base; the soup is cooked in a large pot. Do not put the whole dish into the TM6 mixing bowl.
2. Brown the lamb in a large pot with 14 g oil; set it aside for now.
3. Place the onion and celery in the TM6 mixing bowl: 4 sec / speed 5. Add 13 g oil: 7 min / 120°C / speed 1. Add the garlic and spices: 1 min / 100°C / speed 1.
4. Transfer the aromatic vegetables to the pot with the lamb. Add the stock, tomatoes, chickpeas, lentils and half of the herbs; simmer for 45–55 min, until the meat is tender.
5. Add the pearl couscous and simmer for another 10–15 min. Serve with parsley, coriander and lemon.