MOROCCAN HARIRA

Serves 4

450g well-flavoured tomatoes
225g lamb, cut into 1cm pieces
2.5ml / ½ tsp ground turmeric
2.5ml / ½ tsp ground cinnamon
25g butter
60ml / 4 tbsp chopped fresh coriander
30ml / 2 tbsp chopped fresh parsley
1 onion, chopped
50g split red lentils
75g dried chick-peas, soaked overnight
4 baby onions or small shallots, peeled
25g soup noodles
Salt and ground black pepper
Chopped fresh coriander, lemon slices
Ground cinnamon, to garnish

1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins. Cut into quarters and remove the seeds. Chop roughly.

2. Put the lamb, turmeric, cinnamon, butter, coriander, parsley and onion into a large pan, and cook over a moderate heat, stirring, for 5 minutes. Add the chopped tomatoes and continue to cook for 10 minutes.

3. Rinse the lentils under running water and add to the pan with the drained chick-peas and 600ml water. Season with salt and pepper. Bring to the boil, cover, and simmer gently for 1 ½ hours.

4. Add the baby onions and cook for a further 30 minutes. Add the noodles 5 minutes before the end of this cooking. Garnish with the coriander, lemon slices and cinnamon.