Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
Step 2
Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
Step 3
Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.
Your folders
spicetrekkers.com
Your folders
chefkoch.de
3.0
(1)
Your folders
mesinspirationsculinaires.com
4.8
(35)
60 minutes
Your folders
taste.com.au
4.6
(14)
20 minutes
Your folders
en.wikipedia.org
Your folders
themediterraneandish.com
4.9
(45)
45 minutes
Your folders
cooking.nytimes.com
4.0
(767)
Your folders
wellnourished.com.au
4.8
(24)
180 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
cuisineaz.com
3.7
(9)
2 hours
Your folders
zaatarandzaytoun.com
5.0
(2)
40 minutes
Your folders
recetas-arabes.com
5.0
(30)
Your folders
taste.com.au
4.7
(4)
60 minutes
Your folders
allrecipes.com
5.0
(2)
45 minutes
Your folders
taste.com.au
4.0
(1)
20 minutes
Your folders
tasteofmaroc.com
4.8
(52)
90 minutes
Your folders
thedeliciouscrescent.com
5.0
(7)
60 minutes
Your folders
nutricionesencial.es
30
Your folders
feedmephoebe.com
5.0
(4)
20 minutes