Harira - Moroccan Lamb Stew

From: Nado2003

On Mar 31, 2008

Wow! It's delicious. I followed the recipe except for the water - I replaced with one cup of red wine, 14 oz of beef broth and 2 cups of water. I also added about 1.5 tablespoon of salt. I cooked the vermicelli separately and added as desired. YUMMY! The spices are flavorful but not hot. Our whole family enjoyed it and all gave it a hearty five stars. My daughter asked me to pack it in her lunch tomorrow. Thank you Mirj for another great recipe.

From: RehReh

On Feb 20, 2008

Oh my goodness! This was a fantastic soup. The flavors combinations are delicious. The only thing I changed was the cooking technique. As the spice mixture is very similar to what Indian's use, I used my mothers method for cooking just about anything. Saute onions for a few minutes, then add spices, cook a few minutes more-until the oils have released then continue as directed. It came out beautifully! Thanks for a great simple recipe.

From: CHRISSYG

On Jul 11, 2005

I finally had a chance to make this and even though it's summer and it heated up the kitchen, it was so worth it! First, the instructions given here are very clear. This is such an easy dish to make. I used the shank portion of a leg of lamb, rather than the lamb cubes, and couscous instead of vermicelli, because that's how I had it in a restaurant in Jaffa. (oh and I added a carrot) This dish has such a great depth of flavor and the broth is so rich and wonderful. My whole family really LOVED this dish. Thank you so much Mirj for sharing this with all of us! Everyone should try this (even if you think you dont' like lamb!)

From: Gloria in Tampa

On Feb 3, 2008

First, I apologize for changing this recipe a bit. However, as written, it rates more than 5 stars. I was looking for something out of the ordinary for Sunday dinner and this recipe sounded good but I didn't want it in stew form. I wanted to serve over rice. Therefore, I used only 3 cups of liquid (chicken broth)and also omitted the vermicelli. I don't like the looks of stringy egg floating in my food so omitted it also. These changes in no way took away from the wonderful flavor of the seasoning. Served over fluffy Basmati Rice along with Naan and a Cucumber/yoghurt salad made for a very tasty Sunday dinner.