Sunday harira

Cut the lamb into 4cm pieces. Heat 1 Tbsp of the olive oil over high heat in a large frying pan, add half the lamb, then cook, turning often, for 5-6 minutes, until it’s nicely browned all over. Repeat with the remaining lamb, adding a little more oil if necessary.

Start Timer

Meanwhile, heat the remaining olive oil in a very large saucepan over medium heat. Add the chopped vegetables, then cook, stirring often, for 8 minutes or until tender.

Start Timer

Add the spices and tomato paste, then cook, stirring, for 2 minutes or until fragrant.

Start Timer

Add the lamb with any standing juices and the stock. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 1 hour 20 minutes or until the lamb is very tender.

Start Timer

While the lamb cooks, combine the lentils with enough cold water to generously cover in a small saucepan. Bring to a simmer, then cook over medium heat for 20 minutes or until just tender. Drain and set aside.

Start Timer

Combine the passata, lemon juice and 125ml (½ cup) water in a bowl. Add the flour and whisk until smooth.

Whisking constantly, add the flour mixture to the soup in the pan, then, stirring constantly to prevent lumps forming, bring to a simmer.

Cook, stirring, for 10 minutes to allow the flour to cook out.

Start Timer

Add the lentils, chickpeas and vermicelli, then cook for 5 minutes or until the vermicelli is tender.

Start Timer

Season the soup with salt and pepper, then divide among large bowls. Serve with chopped coriander, with lemon wedges for squeezing and dates passed separately.