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Robert Carrier's Moroccan harira

Robert Carrier's Moroccan harira Recipe

  • 100g dried chickpeas , soaked overnight and drained
  • 100g Puy lentils
  • 450g ready-diced lamb , cut into 1cm cubes
  • 1 large Spanish onion , finely chopped
  • 1 tsp turmeric
  • tsp ground cinnamon
  • tsp each ground ginger, saffron strands and paprika
  • 50g butter
  • 100g long grain rice
  • 2 tbsp chopped fresh coriander
  • 4 tbsp chopped fresh flatleaf parsley
  • 4 large ripe tomatoes , skinned, seeded and chopped
  • lemon quarters, to serve
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