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Hot Harira

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Hot Harira

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Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml spoon ground ginger, 1/2 x 5ml spoon ground cayenne pepper, 2 stalks celery, chopped, 1 onion, chopped, 2 cloves garlic, finely chopped or crushed, 1 chopped fresh red pepper, 1 400g can tomatoes, 1 litre water, 1 stock cube,100g green lentils, 1 can chick peas, drained, 100g vermicelli pasta, juice of 1 lemon, ground black pepper.

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1. Peel onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.

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2. Hold the onion firmly with your hand like a claw. Slice across without cutting through the root.

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3. Turn the onion round and still holding it like a claw, slice in the other direction.

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4. Cut the top off the pepper and pull out the seed head.

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5. Cut a slice from the base.

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6. Cut down the side of the pepper and open it up into a long strip. Remove any seeds and the white fibrous strips.

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7. Stack two or three pieces of pepper on top of each other and cut into strips. Turn the strips around and cut into dice.

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8. Wash the celery and cut into pieces.

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9. Crush the garlic. The prepared vegetables should now look like this.

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10. Heat 2 x 15ml spoons of olive oil in a large saucepan.

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11. Add the lamb to the pan. Sauté gently.

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12. Add the vegetables.

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13. Add the spices and black pepper. Stir frequently for 5 minutes.

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14. Make up 1 litre of stock using boiling water and a stock cube or bouillion powder.

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15. Add the stock to the pan.

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16. Add a 400g can of tomatoes.

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17. Cover the pan and simmer for 15 minutes.

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18. Add the lentils to the pan.

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19. Drain the can of chick peas and rinse under running water.

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20. Add the chick peas to the pan. Bring to the boil, cover the pan, reduce the heat and simmer for 1 hour. Add more water if necessary.

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21. About 10 minutes before serving turn up the heat, add the vermicelli pasta to the pan and cook for about 10 minutes (until the pasta is al dente).

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22. Just before serving, add the juice of a lemon and any salt and pepper to taste.

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23. Serve with a sprinkling of chopped coriander and strips of pitta bread.

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