LAMB AND PUMPKIN SOUP RECIPE

SERVE 6

INGREDIENTS

• 2 teaspoon Moroccan spice mix
• 6 (about 1.5kg) lamb shanks, French trimmed
• 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) rice
• fresh coriander leaves, to serve
• greek-style natural yoghurt, to serve

 

DIRECTION

• Place spice mix on a plate.
• Put the lamb shanks in the plate and toss to lightly coat.
• Add the lamb, pumpkin, stock, water and passata to the slow cooker.
• Cover the cooker and cook on low heat for about 6 hours or until the lamb meat falls off the bone.
• Use the tongs to remove the bones and for discarding them.
•  Add the chickpeas and rice to it.
• Cook for another 30 minutes or until rice is tender.
• Ladle between the servings bowls and garnish with the chopped coriander. Serve with yoghurt.