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    During Ramadan, most of Marrakech is fasting, so at dusk, when stall vendors tuck into their harira – their first meal of the day – there is an eerie silence in the usually bustling souks. This spicy soup is a good way of stretching a small amount of meat between several people.

    • Preparation time: 10 minutes
    • Cooking time: 150 minutes
    • Total time: 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Serves: 4


    • 2 tbsp extra virgin olive oil
    • 1 lamb shank, about 475g
    • 2 onions, sliced
    • 3 celery sticks, chopped
    • 3 garlic cloves, chopped
    • 1 tsp ground cinnamon
    • ½ tsp saffron threads
    • ½ tsp ground ginger
    • ¼ nutmeg, grated
    • 1 tbsp tomato purée
    • 4 tomatoes, chopped
    • 700ml lamb stock or water
    • 200g Cooked chickpeas
    • 100g green lentils, rinsed
    • 1 lemon, juice
    • 2 tbsp coriander leaves


    1. Heat the olive oil in a casserole, add the lamb and brown evenly. Add the onions, celery, garlic and the spices and season. Turn the heat down, cover and cook for 10 minutes until soft, stirring occasionally. Stir in the tomato purée and tomatoes; cook for 2–3 minutes. Add the stock, bring to the boil and simmer for 1 hour, covered, until the lamb is nearly tender.
    2. Add the chickpeas and lentils; cook for 40 minutes till they are tender and the lamb can easily be pulled from the bone. Shred the meat, discarding the bone. Add lemon juice to taste, stir in the coriander, and serve.

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    Drinks recommendation

    The lamb keynote here is wine-friendly – try an inexpensive rioja.


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