- 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
- 1½ tbsp olive oil
- 1 ltr boiling water
- Sea salt and freshly ground pepper
- Large pan with a lid
- Heatproof jug
- Sieve
- Baking tray
- 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.
