Add lamb pieces to the pot and stir to coat them in the aromatic base. Let the meat sear lightly on all sides. This step seals surface flavour while keeping the inside tender during the longer simmer that follows.

Add ground ginger, turmeric, cinnamon, black pepper, and salt. Stir thoroughly so spices coat the meat evenly. Add grated tomatoes and tomato paste, mixing well. Cook until the mixture thickens and looks glossy, signalling flavour concentration.

Add lentils, chickpeas, and water. Bring the pot to a gentle boil, then lower the heat and simmer uncovered. Stir occasionally to prevent sticking. Over time, lentils soften and lamb becomes tender, giving the soup depth and natural body.

Whisk flour with water until smooth. Slowly pour the slurry into the simmering soup while stirring continuously. This traditional technique thickens the broth without overpowering the ingredients, giving Harira its characteristic consistency.

Add coriander, parsley, and vermicelli. Simmer until the vermicelli cooks through and the soup looks cohesive. Turn off heat and rest briefly. This pause allows flavours to settle and textures to stabilise before serving.