Moroccan Lamb Soup
Serves: 6
Prep time: 10 minutes
Cook time: 2 ½ hours
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 teaspoons extra virgin olive oil
- 2 lamb shanks, fat trimmed
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon Moroccan seasoning
- 400g can diced tomatoes
- 1L chicken stock, reduced salt
- 180g barley
- 50g brown rice
- 1 cup frozen broad beans, thawed
- 400g can chickpeas, drained and rinsed
- Black pepper, to taste
- Fresh coriander, to serve
Method:
- HEAT oil in large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
- ADD onion, carrot, celery and garlic to the pan. Cook, stirring, for 5 minutes or until onion softens. Add the Moroccan seasoning and stir for 1 minute or until fragrant.
- RETURN lamb to pan and add tomato, stock and barley. Bring to the boil.
- REDUCE heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is falling off the bone.
- TRANSFER lamb to heatproof bowl. Add rice to the soup. Cook, uncovered, for 10 minutes.
- SHRED the lamb using two forks, discarding the bones.
- ADD lamb, broad beans and chickpeas to the soup. Cook for 2 minutes or until heated through. Add pepper to taste.
- SERVE with coriander.
What's Great About It:
This delicious soup is the perfect winter warmer. For an alternative method, cook in a slow cooker for six hours. Try serving with pearl couscous or crusty bread.
