Lamb and Chickpea Harira
Makes 4 servings

INGREDIENTS
400 g Lamb leg steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
480 g Chickpeas, tinned and drained (Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.)
200 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
400 g Chopped tomatoes, tinned
150 g Onion
1 litre Chicken stock (Made up from a cube or a pot.)
30 g Tomato purée
Half a tsp Ground cinnamon
1 tsp Ground turmeric
A thumb, grated Fresh ginger
A large handful Fresh coriander
To serve Lemon juice

METHOD
1. Cut the lamb into 1.5 cm dice and brown it with the chopped onion in a spray of oil over a high heat for five minutes.
2. Add the ginger, cinnamon and turmeric and stir for a minute, then the tomato purée, tomatoes and stock.
3. Simmer with the lid ajar for forty minutes until the lamb is tender.
4. Add the chickpeas and lentils and simmer for ten minutes more. Stir in most of the coriander, taste for salt and serve with lemon and the rest of the coriander.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
The lentils break down a little and thicken the soup; that is what they are for. Tinned or pouch lentils are fine.
Leg steak trimmed of fat is the cut here. Diced shoulder would taste richer and add about 60 kcal a bowl.

Full recipe: https://www.getfuel8.com/recipes/lamb-chickpea-harira
