Title: Harira (Moroccan lamb soup)
Categories: Appetizer Soup Moroccan Lamb Rice
Yield: 8 Servings

700	g	Raw lamb; diced
1		Chicken giblets & trimmings
1		Spanish onion
115	g	Chick peas; soaked 12 hours
		Water; to cover
1/4	ts	Ground ginger
1/8	ts	Saffron powder
1/4	ts	Paprika
		Salt
		Freshly ground black pepper
20	fl	Water
4	tb	Butter
115	g	Rice
		Salt
1	ts	Dried yeast
4	tb	Parsley; finely chopped
4		Ripe tomatoes; concassee

Put diced lamb, chicken giblets and trimmings (if available), finely chopped onion, soaked chick peas, powdered ginger and saffron and paprika into a large saucepan Add water to cover, add salt & pepper to taste. Bring to a boil and add half the butter. Turn down heat and simmer soup, covered, for 1 1/2 to 2 hours, adding more water if necessary. In another saucepan, combine rice, remaining butter and measured water and cook in usual way until rice is tender; drain rice, reserving liquid and add cooked rice to soup. Dilute yeast in reserved rice liquid; return to (rice) saucepan; add finely chopped parsley and concassee tomatoes, and simmer, stirring from time to time for 15 minutes. Add yeast mixture to soup; correct seasoning and serve. Recipe "The Robert Carrier Cookbook" : MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 12 Jan 97 National Cooking Echo Ä

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