Harira

• olive oil↗1 tbsp tbsp
• braising beef300g g

  or boneless beef, trimmed of excess fat, cut into 3cm pieces

• onion↗1 small

  finely chopped

• turmeric↗1 tsp ground tsp

  ground

• black pepper↗½ tsp ground tsp
• ground ginger↗¼ tsp tsp
• parsley↗1 tbsp chopped fresh tbsp

  chopped fresh

• tomato purée↗1 tbsp tbsp
• saffron↗pinch of pinch
• chickpeas↗70g dried g

  soaked overnight and drained (or 140g canned chickpeas, drained)

• tomatoes↗6 large

  grated or blitzed in a food processor

• celery↗100g g

  (2 stalks), finely chopped

• green lentils↗80g dried g
• cornflour↗3 tbsp tbsp

  or plain flour

• coriander2 tbsp chopped fresh tbsp

  and lemon wedges, to serve

Step-by-step instructions

1. 1

   Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.

2. 2

   Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.

3. 3

   Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.