Harira (Moroccan Lamb and Chickpea Soup)

Cut the lamb shoulder into 2cm cubes and finely dice the onion and celery.

Heat the olive oil in a large saucepan over a medium heat and brown the lamb cubes for 8 minutes, turning occasionally, until coloured on all sides.

Add the onion and celery and fry for 6 minutes, until softened.

Stir in the garlic, ground turmeric, ground ginger and ground cinnamon and fry for 1 minute, until fragrant.

Stir in the tomato paste and chopped tomatoes, then add the water and bring to the boil.

Reduce the heat, cover and simmer for 75 minutes, until the lamb is completely tender and shreds easily with a fork. Check with a meat thermometer that the lamb has reached at least 90 degrees Celsius.

Stir in the drained chickpeas, dried green lentils and vermicelli and simmer, uncovered, for 15 minutes, until the lentils and vermicelli are tender.

Whisk the plain flour with a little cold water in a small bowl to make a smooth, thin paste.

Stir the flour paste into the soup and simmer for 5 minutes, stirring constantly, until slightly thickened.

Stir in the chopped coriander, chopped parsley and lemon juice, then season with fine sea salt and black pepper.

Ladle into bowls and serve immediately.