ingredients

500 g of lamb mice, bone apart
250 g of pink or blond lentils
300 g canned chickpeas weighed
800 g canned tomato diced
Tomato concentrate
5 stalks of celery
250 g onions
1 bunch of coriander
40 g fresh ginger
White pepper
1 cinnamon stick
1 dose of saffron
5 cl of lemon
3 tbsp. to s. floured flour
1 tbsp. of gray salt

Steps

Step 1

2 hours before serving: put in a small meat cut in small pieces, onions and celery finely chopped, coarse salt. Stir 3-4 min over medium heat. Add 1 liter of water, bone, cover, cook for 30 minutes in small broths. Add lentils, chickpeas, cinnamon, cover, cook for 1 hour in minibugs.

2ND STEP

During this time: mix the contents of the tomato boxes with 4 tbsp. tomato paste, 1 tbsp. to c. shaved pepper, peeled peeled ginger, coriander, gray salt. Pour into the casserole with saffron and 2 liters of hot water. Let it simmer for 10 minutes without covering. Take off the bone.

STEP 3

To serve: put the flour in a bowl; gradually pour the cooking broth while whisking to avoid lumps; fill the bowl. Pour into the casserole while turning constantly: the harira should not be thick, but velvety. Cook 2-3 min. Check the salt seasoning. Just before serving, add the lemon.