Provided by Florence Fabricant
Categories project, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
- Mix 1/2 cup of the tomato puree with 1/2 cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
- Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 560 milligrams, Sugar 6 grams
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