Cooking Times

30 min
Prep Time
120 min
Cook Time
150 min
Total Time

Ingredients (12 items)

2.00 lbs Lamb shoulder
cubed
1.50 cups Frik
green cracked wheat
1.00 cup Chickpeas
soaked overnight
4.00 large Tomatoes
diced
2.00 large Onion
chopped
6.00 cloves Garlic
minced
3.00 tbsp Tomato paste
2.00 tbsp Ras el hanout
1.00 tbsp Paprika
0.50 cup Fresh cilantro
chopped
0.25 cup Olive oil
2.00 Lemon wedges
for serving

Instructions (8 steps)

1
Brown lamb in olive oil in large pot. Remove and set aside.
10 minutes
2
Sauté onions and garlic. Add ras el hanout and paprika, toast 2 minutes.
8 minutes
3
Add tomatoes, tomato paste, and lamb. Cook 5 minutes.
5 minutes
4
Add 10 cups water and chickpeas. Bring to boil, simmer 1 hour.
60 minutes
5
Add frik and more water if needed. Simmer 45 minutes until tender.
45 minutes
6
Stir frequently in last 15 minutes to prevent sticking.
15 minutes
7
Add cilantro and adjust seasoning. Soup should be thick.
8
Serve hot with lemon wedges and harissa on side.