Lamb Harira with Ras El Hanout

Serves 4-6.

Sam, our resident chef and manufacturing director, came up with this satisfying stew. The recipe is inspired by Moroccan harira, a favorite soup enjoyed during Ramadan. Our Ras el Hanout lends its traditional, aromatic flavors, contributing both depth and brightness to the dish.

Note: Look for pepper paste in the Middle Eastern aisle of your grocery store or try the Turkish KOY pepper paste that we offer online and in-store. It’s not hot but mild and fruity tasting.

1 pound lamb stew meat, cubed
½ teaspoon sea salt, plus more to taste
2 tablespoons olive oil
1 small onion, cut in small dice
2½ teaspoons Ras el Hanout
2 cups stock (beef, chicken or vegetable)
2 tablespoons pepper paste
1 can (14 ounces) chickpeas, drained and rinsed 
1¼ cups canned chopped tomatoes
2 celery stalks, cut in small dice
¼ cup uncooked green lentils
2 tablespoons roughly choppe cilantro, plus more to garnish 

Sprinkle the salt on all sides of the lamb. 

Pour the olive oil into a large soup pot set over medium-high heat. When the oil shimmers, add the lamb, and cook until browned on most sides. 

Add the onions to the pot and cook for 5 minutes, stirring to loosen the browned bits on the bottom of the pan. Then add the Ras el Hanout, stir and cook for 1 minute. Add the pepper paste and stock, stir, and bring to a boil. Reduce the heat so the liquids are just simmering. Cover the pot, and cook until the lamb is tender but not falling apart, about 1 hour. 

Add the remaining ingredients plus a bit more stock or water so that the liquids cover the meat and beans by an inch. Cover and cook until the lentils are very tender, another 20-45 minutes. (The lentils will help to thicken the stew.)

Taste, add salt if needed, and serve garnished with cilantro.