• PREP: 40M
  • COOK: 90M
  • SERVINGS: 8
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    INGREDIENTS

  • 300g (10.7oz) lamb shoulder, cubed (or use beef)
  • 1 can chick peas (garbanzo), drained
  • 1 large onion, chopped
  • 800g (1.7lb) carrots, chopped
  • 2 large tomatoes, chopped
  • 30g (1oz) red/brown lentils
  • 1 1/2 tbsp WORLDFOODS THAI YELLOW CURRY PASTE
  • 5 cups water
  • 1 tbsp oil
  • 1/2 salt
  • 1/8 tsp cinnamon powder
  • Dash of black pepper
To garnish
  • Coriander leaves (Cilantro)
thai_yellow_curry_paste-01 shop-02

    PREPARATION

  1. Cook noodles in a pot of boiling water until just tender. Drain. Rinse under cold running water.
  2. Heat oil in a wok and add the vegetables, adding first the vegetables that take longer to cook and then the slower cooking vegetables at the end.
  3. When the vegetables are just cooked, stir in the lime juice, fish sauce and the stir-fry sachet, tomato paste and red pepper flakes Simmer over low heat until it is reduced to a syrupy consistency. This should take a few minutes.
  4. Serve over noodles.

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Harira - Moroccan Ramadan Soup

Harira - Moroccan Ramadan Soup

Ingredients

  • 300g (10.7oz) lamb shoulder, cubed (or use beef)
  • 1 can chick peas (garbanzo), drained
  • 1 large onion, chopped
  • 800g (1.7lb) carrots, chopped
  • 2 large tomatoes, chopped
  • 30g (1oz) red/brown lentils
  • 1 1/2 tbsp WORLDFOODS THAI YELLOW CURRY PASTE
  • 5 cups water
  • 1 tbsp oil
  • 1/2 salt
  • 1/8 tsp cinnamon powder
  • Dash of black pepper
  • To garnish
  • Coriander leaves (Cilantro)
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http://worldplatter.com/recipe/harira-moroccan-ramadan-soup/