Harira Harira: browning the meat and bones Oh, happy day! Oh, happy tastebuds! Yesterday's soup was one of those soups that I have no qualms about adding to my "make it again" list. Using Sophie Grigson 's recipe for this Berber speciality, I made a soup that all four of us enjoyed: the spouse, the younger offspring, Juno (my mother-in-law) and I. Yes, that's right: even the younger offspring was unstinting in his praise. All it took was an onion, a shoulder of lamb, ground ginger, ground cinnamon, parsley, coriander, brown lentils, tomatoes, vermicelli, chickpeas, flour and lemons. And my smaller dekshee. I chopped what needed to be chopped then set to cooking. First I fried the onions until translucent, after which I added in the ground spices, the chopped herbs, the meat and the bones. Next in were the brown lentils, chopped tomatoes (tinned) and sundried tomato paste. When these were well mixed I poured in water and left the lot to simmer. H...