Slow Cooker Harira Recipe

Warmly spiced and perfect for autumn and winter, this slow cooker lamb harira recipe is easy to make and ideal for batch cooking. If you love spicy North African flavours then this stew of lamb, lentils, chickpeas and spices will definitely suit you.

Course Main Course

Cuisine moroccan

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 593kcal

Author Corina Blum

Equipment

Slow Cooker

Ingredients

1 tablespoon oil
1 onion finely diced
90 g celery finely diced
100 g carrot finely diced
3 garlic cloves crushed
1 tablespoon ginger grated
300 g lamb diced
2 teaspoon cumin
½ teaspoon cinnamon
1½ teaspoon turmeric
1 tablespoon harissa
240 g chickpeas (drained weight from a 400g can)
100 g green lentils
100 g red lentils
400 g tinned tomatoes
2 tablespoon tomato puree
1 ltr vegetable stock
lemons to serve
Coriander (cilantro) to serve

Instructions

Slow Cooker with Saute Function Method

Choose the saute function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened.
Add the crushed garlic and ginger. Saute for a minute.
Add the lamb. Brown the lamb on all sides.
Add the spices. Stir to coat the lamb in the spices
Add the harissa, tomato puree, tinned tomatoes, chickpeas, lentils and stock.
Stir well and then select the low slow cook function and cook for 7-8 hours
Serve with fresh coriander (cilantro) and a squeeze of lemon.

Instructions for slow cooker without a saute function

Use a large saucepan and follow instructions 1-5 but on the hob. Transfer everything to the slow cooker and cook on low for 7-8 hours.

Instructions for cooking on the hob

Follow instructions 1-5.
Lower to a simmer and cook slowly for 2½ hours. Check every so often that the pan is not getting too dry and add extra stock if necessary.
Serve with fresh coriander (cilantro) and a squeeze of lemon.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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