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SERVES: 4-5
PREPARATION TIME: 25m
COOKING TIME: 2.5 hours

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!

Ingredients

  • 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

Method

  1. In a large stockpot, over medium-high heat, place the coconut oil, garlic and spices. Stir for 1–2 minutes.
  2. 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.
  3. Stir in the carrots, capsicum, pumpkin tomatoes and vegetable stock, salt and pepper and bring to the boil.
  4. 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.
  5. In a separate medium-sized pot, cook the quinoa to the directions on the pack and set aside.
  6. Remove the shanks from the pan and slice the meat into small, thin pieces.
  7. Return the meat to the soup and stir through the cooked quinoa to heat through just before serving.
  8. Season to taste and serve.

 

 


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