Lamb is possibly my favourite protein (apologies to the vegetarians!) This hearty soup nourishes and nurtures the weary or light-hearted. The Moroccan flavours complement the tender lamb shanks and the sweetness of the purple carrots beautifully… It’s exquisite!
- 2 tablespoons coconut oil
- 2 cloves garlic, crushed
- 1 teaspoon ground coriander
- 3 teaspoons ground cumin
- 1½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 4 lamb shanks, trimmed (most butchers will do this for you)
- 4 medium purple carrots, sliced (or 1 medium sweet potato)
- 4 medium orange carrots, sliced
- ½ cup red capsicum (bell pepper), diced
- 2 cups of pumpkin, peeled and finely chopped
- 1 x 410g tin chopped, tomatoes
- 4 cups organic vegetable stock
- 6–8 cups of water
- Sea salt and pepper (to taste)
- 1 cup uncooked quinoa
- In a large stockpot, over medium-high heat, place the coconut oil, garlic and spices. Stir for 1–2 minutes.
- Add the trimmed lamb shanks, toss through the spice mix to coat and cook for 5–7 minutes or until lightly browned on all sides.
- Stir in the carrots, capsicum, pumpkin tomatoes and vegetable stock, salt and pepper and bring to the boil.
- Add the 6–8 cups of water, reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 2½ hours or until the meat is falling off the bone. Add more water if required.
- In a separate medium-sized pot, cook the quinoa to the directions on the pack and set aside.
- Remove the shanks from the pan and slice the meat into small, thin pieces.
- Return the meat to the soup and stir through the cooked quinoa to heat through just before serving.
- Season to taste and serve.