Its been a very very busy week, two massive events and a two day team away day accompanied by some truly horrible and truly fantastic hotel food. I am exhausted and all talked out.
I was desperate for something spicy yet homely and the lovely boyfreind came up trumps he made a meaty version with the addition of some beefsteak to the recipe of the vegetarian Harira a Morrrocan soup he made earlier this year.
Serves 4 very hungry people ( six easily)
4tbsp of sunflower oil
1 onion finely chopped
1 red chilli finely minced
2 sticks of celery
200g of beef steak chopped into 1/2 cm cubes
100g of dried red lentils
110g of dried green lentils
110g of white rice
2 garlic cloves crushed
1 tsp of cinnamon
2 tsp of ground cumin
100g dried chickpeas soaked overnight
300g tinned tomatoes
3 pints of beef stock
150g of green beans cut into 1cm length
1/2 lemon- juice only
handful of fresh coriander finely chopped
handful of fresh parsley finely chopped
Dates roughly chopped
- In a large saucepan sauté the beef, onion, celery and carrots until softened in the oil. add the lentils, rice, garlic, cinnamon, and cumin to the pan.
- Add the chickpeas, tomatoes and stock, Cover and simmer for 40 minutes.
- Remove the lid, add the green beans and stir. Simmer for further five minutes, add the lemon juice, coriander and parsley.
- Sprinkle over the dates