Ingredients
- 1 cup onions finely chopped
- 1 cup carrots diced
- 1 can chick peas
- 1 can chopped tomato
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 2 teaspoons salt
- 2 stock cubes
- 1 tablespoon tomato puree
- 1 cube garlic ginger paste or 1 tsp each of ginger and garlic powder
- 2 nests caplini pasta (break the nests into small sizes)
- 790 grams steak, lamb or chicken cubed or in bite size pieces
- 1 cup green lentil
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cinnamon powder
Instructions
- Brown the meat in a pan over high heat, add onions and stir.
- Add carrots and all the spices, ginger garlic cube and stir to combine.
- Add the tomato and 1 litre of water cover and simmer over low heat.
- Meanwhile wash lentil, add 3 cups of water bring to boil and leave to simmer for about 20 minutes or until cooked.
- Add lentils, tomato paste, stock cubes and capellini pasta to the harira
- Simmer on slow for further 10 minutes stirring occasionally.
- Server with lemon.
