From what I can see on Google, Harrira is a Moroccan soup, but this was definitely more stew consistency than soup as the rice soaked up most of the liquid.
115 g chickpeas (from a tin - saves you soaking them overnight!)
350 g lamb in bite-size pieces (Robin recommends you double this lamb quantity to 700 g)
1 large onion, chopped
1 tbsp olive oil
1 tsp ground ginger
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne
1/4 tsp cinnamon
Salt & pepper
900mL - 1.2L chicken stock
400g chopped tomatoes
55g long grain rice
Pinch of saffron
1 red pepper, skinned, de-seeded & cut into strips (another tip - it's better if you don't skin the pepper)
Juice of 1 lemon
1 tbsp chopped parsley
Fry the onion in oil & butter until translucent.
Add the lamb and brown evenly.
Add the ginger, coriander, turmeric, cayenne, cinnamon, salt & pepper to taste and fry for a few minutes.
Transfer to a saucepan in which you have the chicken stock, cover & cook gently for an hour.
Add the chickpeas, tomatoes, rice, red pepper and lemon juice and cook for a further 30 minutes.
Sprinkle with chopped parsley before serving.