Moroccan harira with saffron yoghurt

1.For saffron yoghurt, combine ingredients in a bowl, season to taste, transfer to a sieve lined with muslin, place over a bowl and refrigerate overnight until thick (discard liquid).

2.Heat 40ml oil in a large saucepan over medium heat, add lamb and chicken and brown all over (5-7 minutes). Set aside.

3.Blend onion, garlic, chilli and herbs in a small food processor to a paste. Heat remaining oil in a saucepan over medium heat, add onion paste and sauté until fragrant (2-3 minutes). Add celery and tomatoes, stir to combine, then add tomato paste and cook, stirring occasionally, until slightly darker in colour (1-2 minutes). Add spices, stir until fragrant (30 seconds to 1 minute), then add stock, canned tomatoes, lamb and chicken, reduce heat to low, then cover and cook until meat starts to become tender (60-80 minutes).

4.Meanwhile, cover chickpeas with plenty of cold water in a saucepan over medium heat and simmer until tender (40-45 minutes), then drain.

5.Add lentils and chickpeas to soup and simmer until lentils are cooked through (50 minutes to 1 hour). Add spaghettini, simmer until tender (7-8 minutes), then add lemon juice, stir to combine and serve hot topped with coriander and mint, and saffron yoghurt.