Harira

Soup

• olive oil3 tbsp
• lamb shoulder300 g
• onions1
• celery2 stick
• ground ginger1 tsp
• ground turmeric1 tsp
• ground cinnamon½ tsp
• black pepper1 tsp
• saffron threads1 pinch
• tomato paste2 tbsp
• ripe tomatoes500 g
• green lentils150 g
• chickpeas400 g
• coriander40 g
• flat-leaf parsley20 g
• water1½ l
• salt2 tsp

Tadouira

• plain flour60 g
• cold water250 ml

To serve

• lemons1
• dates (optional)12

Soup

1. 01

   Heat the olive oil in a large heavy pot over medium-high heat. Cut the lamb into 1.5 cm dice and add it in a single layer and leave it to brown for 6 to 8 minutes, turning once or twice, until most sides have taken colour. Work in two batches if the pot is crowded, since piled-up meat steams grey.

2. 02

   Turn the heat down. Finely chop the onion and celery, add them and cook for 8 minutes, scraping the browned bits off the base as they soften, until the onion is translucent.

3. 03

   Add the ginger, turmeric, cinnamon, half the pepper and the saffron, crumbled between your fingers, and stir for 1 minute until the pot smells strongly of the spices, then stir in the tomato paste and fry for 1 more minute to take the tinny edge off it.

4. 04

   Halve the tomatoes and grate them on the coarse side of a box grater, discarding the skins. Pour the pulp into the pot and cook for about 10 minutes, stirring now and then, until the mixture has darkened and thickened and no longer smells raw.

5. 05

   Rinse the lentils and finely chop the coriander and parsley. Add the lentils, half the coriander, all the parsley and the water. Bring to the boil, then cover and simmer gently for 45 minutes, until the lamb is tender enough to break with a spoon and the lentils have started to collapse.

6. 06

   Drain the chickpeas, stir them in with most of the salt and simmer for another 15 minutes. Hold the salt back until this point, as salting at the start keeps their skins tough.

Tadouira

7. 07

   Put the flour in a jug and whisk in the cold water a little at a time until there is not a single dry speck or lump left. Leave it to stand for 10 minutes while the pot simmers so the flour hydrates, then whisk it again just before using.

8. 08

   Bring the soup down to a bare simmer, with only the occasional bubble breaking the surface. Pour the tadouira in a thin steady stream with one hand while stirring the soup constantly with the other. Tipping it in quickly, or into a rolling boil, sets lumps that never break down.

9. 09

   Simmer for 10 to 15 minutes, stirring often and reaching into the corners of the pot so nothing catches and scorches on the base. The soup is ready when the surface looks glossy rather than watery and a spoon dragged across the bottom leaves a trail that closes slowly.

10. 10

    Stir in the rest of the coriander, taste, and season with the rest of the salt and pepper as needed. Cut the lemon into wedges and serve hot, with the lemon wedges to squeeze over and the dates alongside, if using.