Harira (Moroccan Lamb, Tomato, and Lentil Stew)

Harira is a classic Moroccan stew celebrated for its rich and deeply flavorful ingredients. We enhance the lamb and legumes with our Harissa Infused Olive Oil and Sherry Reserva Wine Vinegar, highlighting the aromatic flavors of garlic, onion, ginger, cumin, and smoked paprika. The olive oil adds a warm, zesty note while the vinegar contributes an earthy, spice-infused depth.

Ingredients: 

1 pound lamb stew meat 

2 tablespoons Harissa Infused Olive Oil 

1 cup yellow onion, peeled and chopped 

4 garlic cloves, peeled and minced 

1 teaspoons fresh ginger, peeled and minced 

1 ½ teaspoon ground cumin 

1 teaspoon Fleur de Sel

½ teaspoon Smoked Paprika 

¼ teaspoon dried turmeric 

Pinch ground cinnamon 

Pinch black pepper 

3 cups beef broth 

1 can (14.5 ounces) diced tomatoes 

1 tablespoon Sherry Reserva Wine Vinegar 

1 can (15.5 ounces) chickpeas, drained and rinsed 

1 cup cooked green lentils 

Fresh cilantro and sour cream, for topping 

Directions:

Pat the lamb stew meat dry with paper towels. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb and sear on all sides until browned, about 5 minutes. Remove the lamb from the pot and set aside.

Reduce the heat to medium, then add onion, garlic, ginger, cumin, salt, paprika, turmeric, cinnamon, and black pepper. Sauté for 3 minutes until fragrant.

Pour in the broth and tomatoes, stirring to combine with the spices and vegetables. Bring to a simmer, then return the seared lamb to the pot. Stir well, reduce heat to low, and cook for 2 hours, stirring occasionally, until the lamb is fork-tender.

Stir in the chickpeas and lentils, cooking for 3 more minutes until heated through.

Serve the lamb stew hot, divided into bowls, and garnish with fresh cilantro and a dollop of sour cream.