Harrira (Shorba) : Healthy Slow Cooked Lamb, Lentil and Oat Soup

 Harrira (Shorba) :  Slow Cooked Lamb, Lentil and Oat Soup

Healthy proteins loaded and easy one-pot slow cooked dish for Ramadan iftaar. Best served with meat samosa. This is non-traditional harrira, also called as "Shorba" is prepared in the households of the migrants from Yemen and settled in Hyderabad.

INGREDIENT

• ·        1 1/2 cups of Plain Oats
• ·        ½ cup green lentils, soaked in water for an hour
• ·        1 lbs. Lamb with bone, shoulder cut in small ½ inch cubes
• ·        2 medium size Tomatoes, roughly chopped
• ·        1 medium size Red Onion, roughly chopped
• ·        1 tsp. Moroccan Ras El-Hanout, spice blend1/2 Dried Lemon
• ·        1 tbs. Ginger garlic paste
• ·        1 tsp. Red chili powder (adjust to taste)
• ·        ½ tsp. Turmeric powder
• ·        1 Lime
• ·        1-2 tbs. White vinegar, adjust to taste
• ·        ½ cup Cilantro and Mint
• ·        2-4 Green peppers, adjust to taste
• ·        3 tbs. Olive Oil

 COOKING INSTRUCTION:

• ·        On a stove top heat oil on medium in a heavy bottomed stew pot
• ·        Add chopped onion and cook till translucent
• ·        Add tomatoes, ginger-garlic paste, meat and all the spices
• ·        Sauté for 4-5 minutes until meat is brown. Add Oats and lentil.
• ·        Sauté for an additional 2 minutes and cover with water
• Stir and cover with a glass lid
• ·        Bring the liquid to a boil and slow the stove to medium low
• ·        Cook 20-30 minutes or more until the meat is cooked through.
•  Add more water if needed
• ·        The final dish looks like a thicken soup
• ·        Adjust taste with more vinegar, lime, salt, and pepper to taste. Add green peppers
• ·        Add cilantro and mint generously and serve hot