Marrakeshi Harira (حريرة مراكشية) — Moroccan Lamb and Chickpea Soup

• 2⅝ lbLamb shanks (about 2 medium shanks, bone-in)
• 10 gFine salt (for seasoning lamb and soup)
• 2 tspBlack pepper (freshly ground)
• 2 tbspOlive oil
• 8.8 ozOnion (finely diced)
• 18 gGarlic (about 6 cloves, minced)
• 20 gFresh ginger (grated)
• 2 tspGround turmeric
• 2 tspGround cumin
• 2 tspGround coriander
• ½ tspGround cinnamon
• 1.1 ozTomato paste
• 14 ozCrushed tomatoes (canned)
• 7.1 ozCarrots (small dice)
• 4¼ ozCelery (small dice)
• 15 ozCooked chickpeas (drained and rinsed if canned)
• 7⅝ cupWater
• 20 gFresh cilantro (finely chopped)
• 20 gFresh parsley (finely chopped)
• 2 tbspLemon juice (freshly squeezed)
• 1⅜ ozAll-purpose flour

Instructions

1. 1

   Pat the lamb shanks dry, then season them with 6 g of the salt and 1 tsp of the black pepper. Let them sit for 10 minutes so the salt begins to penetrate and the surface dries again for better browning.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat until it shimmers. Brown the lamb shanks for 4–5 minutes per side, turning to color as many surfaces as possible, then transfer them to a plate to keep the fond in the pot.

3. 3

   Lower the heat to medium and add the onion with 2 tbsp of water (30 ml) to help lift the browned bits. Cook for 8–10 minutes, stirring often, until the onion turns soft and lightly golden.

4. 4

   Add the garlic and fresh ginger and cook for 60–90 seconds until fragrant. Stir in the turmeric, cumin, coriander, and cinnamon and toast for 30 seconds, keeping the heat moderate so the spices do not scorch.

5. 5

   Mix in the tomato paste and cook for 2 minutes to caramelize it slightly and deepen the soup’s color. Add the crushed tomatoes and stir well, scraping the bottom so the mixture becomes smooth and cohesive.

6. 6

   Return the lamb shanks to the pot and pour in 1800 ml water. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 90 minutes, turning the shanks once halfway so they cook evenly.

7. 7

   Add the carrots, celery, and chickpeas, then re-cover and simmer for 30–35 minutes until the vegetables are tender and the lamb is very soft. Skim any excess surface fat with a spoon for a cleaner, brighter broth.

8. 8

   Transfer the lamb shanks to a board and let them cool for 5 minutes so they are safe to handle. Pull the meat from the bones, discard bones and tough connective tissue, then chop the meat into bite-size pieces and return it to the pot.

9. 9

   Whisk the flour with 120 ml water until completely smooth to make a slurry. Stir the soup in a steady circle and slowly drizzle in the slurry, then simmer uncovered for 8–10 minutes, stirring frequently, until the harira thickens to a velvety, spoon-coating consistency.

10. 10

    Stir in the cilantro and parsley and simmer for 2 minutes to bloom their aroma without dulling their color. Add the lemon juice, then season with the remaining 4 g salt and the remaining 1 tsp black pepper, adjusting only within these measured amounts for balance.