Here’s a hearty Moroccan lamb soup to warm up your insides and fill you up!
Ingredients
- 1 tablespoon olive oil
- 2 large (900g) lamb shanks
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 400g can diced tomatoes
- 1 tablespoon Massel beef style stock powder
- 1/2 cup dried green lentils, rinsed
- 1/4 cup chopped fresh flat-leaf parsley leaves
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add shanks. Cook, turning, for 6 to 8 minutes or until browned. Transfer to a plate.
- Step 2Add onion, garlic, carrot and celery to pan. Cook for 5 minutes or until onion has softened. Add cumin, coriander, ginger and cinnamon. Cook for 1 minute or until fragrant. Return shanks to pan with tomato, stock powder and 6 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Add lentils. Simmer, partially covered, for 30 minutes or until lentils and shanks are tender.
- Step 3Remove pan from heat. Remove shanks. Remove and discard bones and fat. Shred meat. Add meat and parsley to pan. Return pan to heat. Simmer for 5 minutes or until heated through. Serve.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1692 kj
Energy
17.8g
Fat Total
6.5g
Saturated Fat
9.2g
Fibre
36.5g
Protein
89mg
Cholesterol
1186mg
Sodium
21.4g
Carbs (total)
All nutrition values are per serve
Notes
You could use 3 lamb forequarter chops instead of shanks.
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overni ght. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
- Author: Claire Brookman
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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