Lamb Harira

Harira is a widely variable stew that’s often served in Morocco for late-night meals during Ramadan; the only real constants among the many recipes I’ve seen are lentils and chickpeas. This version features just a bit of tender lamb, which is mostly for flavoring the lentils (you could reasonably use even less than the amount I suggest here). It’s traditionally served with dates and lemon wedges, and beghrir, holey pancakes dipped in warm diluted honey.