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What You Need:
(Serving Size: 4)
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2 tablespoons olive oil
½ pound lean boneless lamb shoulder, trimmed of excess fat, sliced 1/8 inch thick and cut into strips 1 inch long and 1/8 inch wide
½ teaspoon ground ginger
¼ teaspoon turmeric
2 medium-sized firm ripe tomatoes, peeled, seeded and cut into 1-inch chunks (see bigos)
½ cup finely chopped onions
2 tablespoons finely chopped fresh coriander (cilantro)
1½ teaspoons salt
1½ teaspoons freshly ground black pepper
1 quart cold water
¼ cup orzo (see Glossary)
2 eggs, lightly beaten
2 teaspoons strained fresh lemon juice
Ground cinnamon
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, warm the oil over high heat until a light haze forms above it.
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2. Brown the lamb in the hot oil, turning the strips about frequently with a slotted spoon and regulating the heat so they color richly and evenly without burning.
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3. Stir in the ginger and turmeric, then add the tomatoes, onions, coriander, salt, pepper and water. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 45 minutes.
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4. Raise the heat to high and, when the soup comes to a boil, stir in the orzo. Stirring from time to time, cook uncovered over moderate heat for about 10 minutes, until the orzo is tender.
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5. Then remove the casserole from the heat and beat in the eggs, lemon juice and a sprinkling of cinnamon. Taste for seasoning and serve at once.
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NOTE: When the eggs are added to the soup, they will separate into strands. Do not be concerned; this is a characteristic of harira.
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