Welsh Lamb harira

  • Prep time 15 mins
  • Cook time 1 hrs
  • Serves 4


  • 450g diced PGI Welsh Lamb, cut into small cubes
  • Olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp smoked paprika
  • Salt and pepper
  • 1l chicken stock
  • 400g tin chopped tomatoes
  • 1 tin chickpeas, drained and rinsed
  • 2 tbsp tomato purée
  • 100g lentils
  • 50g vermicelli, broken
  • 1 bunch coriander, chopped
  • 1 bunch flat-leaf parsley, chopped
  • Natural yogurt, to serve


  1. Heat a little oil in a pan. Add the onion and garlic, and fry gently for 5 minutes until softened.
  2. Add the lamb cubes, the spices and seasoning, stir well, and gently fry for 5 minutes.
  3. Add the vermicelli, chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer.
  4. Simmer, uncovered, for approximately 30 minutes. Add the chickpeas and cook for a further 15 minutes. Check to see if the lentils and lamb are ready. It should be a soup consistency (can be thickened with flour and water or add more stock if it is too thick).
  5. Stir in a spoonful of yogurt and the herbs just before serving.
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