Ingredients
2 tablespoons Moroccan spice mix (recipe below)
6 (about 1.5kg) lamb shanks,
500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces
500ml (2 cups) chicken stock
500ml (2 cups) water
250ml (1 cup) passata (tomato pasta sauce)
1 x 400g can chickpeas, rinsed, drained
100g (1/2 cup) basmati rice
Fresh coriander leaves, to serve
Greek-style natural yoghurt, to serve
Moroccan Sopice Mix
5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/2 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon
5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/2 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon
Method
Mix spices together and store in an airtight jar.
Mix spices together and store in an airtight jar.
To Make the Soup.
Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
Add the lamb, pumpkin, stock, water and passata to a heavy based pan. Cover and cook on low for about four houers or until the lamb falls off the bone. Use tongs to remove bones and discard.
Add the chickpeas and rice. Cook for ffiteen minutes or until rice is tender.
Ladle among serving bowls and top with the coriander. Serve with yoghurt.
Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
Add the lamb, pumpkin, stock, water and passata to a heavy based pan. Cover and cook on low for about four houers or until the lamb falls off the bone. Use tongs to remove bones and discard.
Add the chickpeas and rice. Cook for ffiteen minutes or until rice is tender.
Ladle among serving bowls and top with the coriander. Serve with yoghurt.
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