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This is a variation on the traditional Moroccan harira soup, rich in spice but without the extra carbs that are often added in the form of rice or pasta. Traditionally a meal for breaking the Ramadan fast, this dish is perfect on a cold winter’s evening.

Prep: 15 minutes
Cook Time: 40 minutes
Serves: 4-6


Place a large saucepan over a medium heat and add the olive oil. Add the onion, fry for 5 mins until soft and translucent.

Add the lamb and brown well. Add the ground cumin, ginger and saffron threads, mix well. Now add the tomato puree and sugar, mixing well and cook for 2-3 mins.

Add tomatoes and stock and mix well. Bring to a boil and then reduce the heat to a simmer.

Use a large spoon to skim off any scum that may form on the surface, then cook for about 45 mins or until the meat is tender. Add the drained chickpeas and silverbeet and cook for a further 5 mins.

Squeeze the lemon juice into the soup, season to taste.

When ready, serve in warmed bowls and sprinkle with fresh oregano.


3 tablespoons cooking oil
1 onion, peeled and roughly chopped
200 grams Fresh Meats lamb tender loin, cut into 1-centimetre cubes
1 teaspoon Farro ground cumin
1 teaspoon Farro ground ginger
A pinch of Saffron Valley saffron threads
2 tablespoons Mutti tomato puree
1 tablespoon Essente caster sugar
2 x 400-gram tins of Metelliana chopped tomatoes
1 litre of Foundation Foods chicken stock
1 x 400-gram tin Metelliana chickpeas
100 grams baby silverbeet or spinach leaves
Juice of 1 lemon
½ pack fresh oregano, roughly chopped
4-6 lemon wedges

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