Lamb & Fig Harira Recipe | Abel & Cole
Lamb & Fig Harira
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Prep: 20 mins
Cook: 50 mins
Harira is a Morrocan lamb soup that’s full of spices. We’ve sweetened it up with this season’s super treat, fresh figs. They go brilliantly with our high welfare British lamb.
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738 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 red onion
  • 2 garlic cloves
  • 1 sweet potato
  • A 250g pack of diced lamb
  • 1 tsp cinnamon
  • 1 tsp cumin seeds
  • 1 chicken stock cube
  • 1 lemon
  • A 75g bag of white basmati rice
  • A 400g tin of chickpeas
  • 3 figs
  • A handful of mint, leaves only
From your kitchen
  • 1½ tbsp olive oil
  • 1 ltr boiling water
  • Sea salt and freshly ground pepper
You'll need
  • Large pan with a lid
  • Heatproof jug
  • Sieve
  • Baking tray
Step by step this way
  • 1.

    Peel and chop the onion into thick slices. Peel and crush the garlic. Peel the sweet potato and cut it into 2 cm cubes. Cut the lamb into 1 cm pieces.

  • 2.

    Heat ½ tbsp oil in a large pan over a medium heat. Fry the lamb for 3-4 mins till browned on all sides. Remove to a plate with a slotted spoon.

  • 3.

    Add the onion to the pan with ½ tbsp oil if needed. Fry for 2 mins. Turn the heat down. Add the garlic and 1 tsp each of the cinnamon and cumin seeds. Cook for 1 min till the pan smells fragrant. Tip the lamb back into the pan. Stir to coat it in the spices.

  • 4.

    Crumble the stock cube into a measuring jug and dissolve with 1 ltr boiling water. Pour the stock into the pan. Season. Cover and gently simmer for 20 mins. Zest and juice half the lemon. Cut the other half into wedges.

  • 5.

    Rinse the rice and add to the pan. Stir, cover and simmer for 5 mins. Drain and rinse the chickpeas, then add to the pan. Add in the sweet potato and the lemon juice. Cover and simmer for 15 mins. Top up with a little more water if needed.

  • 6.

    While the harira is simmering, heat your grill to its highest setting. Cut the figs in half, through the stalk. Place on a tray and grill for 2 mins till softened and beginning to caramelise. Chop four of the fig halves into small pieces.

  • 7.

    Stir the chopped figs through the lamb harira. Chop the mint leaves and stir half into the pan. Taste and adjust the seasoning if it needs it.

  • 8.

    Ladle the harira into bowls. Top each with half a grilled fig. Scatter with the remaining mint leaves and the lemon zest. Serve with lemon wedges.

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