Drink me with Food
Bar Salute's Harira
40 ml olive oil
200g hogget shoulder, finely diced
1 large brown onion, finely diced
3 large cloves garlic, crushed
3/4 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cumin, ground
1/4 teaspoon paprika
1 large carrot, peeled & diced
1 large red pepper, diced
Pinch saffron threads, lightly roasted and rubbed
Salt & pepper
3 L chicken stock
2 x 440g tins whole peeled tomatoes, drained well and crushed
130g chickpeas, soaked overnight
80g French lentils du puy, washed
2 tablespoons fresh coriander, chopped
2 tablespoons fresh Italian parsley, chopped
Juice of 1- 2 lemons
Fry hogget in olive oil over high heat until well browned, add onion and garlic, cook until onion is transparent, then add spices and fry for one minute more, to intensify the flavours.
Add vegetables, saffron, salt & pepper, 2 L of the chicken stock and crushed tomatoes, bring to the boil, and then simmer very gently for 2 hours. You may need to add up to 500ml water at this stage, depending on how much the soup has reduced.
Meanwhile, drain chickpeas, and cook in the remaining chicken stock very gently for about 45 minutes, add lentils and cook for a further 20 minutes, add this mixture to the soup pot once it has cooked for two hours and the hogget is tender.
To serve, adjust seasoning with cinnamon, paprika, ginger, salt & pepper, add herbs and remove from the heat.
Add lemon juice to taste and serve with toasted baguette brushed with garlic and olive oil