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, chopped2 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 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.
Share This