Moroccan Lamb Soup
Treat your friends, family and yourself to food that offers the delicious comfort necessary for a cold winter evening.
3T olive oil
2 whole lamb shanks
1 onion, finely diced
1 carrot, grated
2 cups good quality beef stock
1 can of chopped tomato
1 can of chickpeas, drained and rinsed
2 cans of lentils, drained and rinsed
crusty bread, yoghurt and coriander, to serve
Heat two tablespoons of the oil in a heavy-based pot over a medium heat. Brown the lamb shanks all over, then remove them and set them aside. Add the remaining olive oil to the pot. Sauté the onion, carrot and spices for three minutes, then add the shanks and sauté for another two minutes or until the onion is soft and translucent.
Pour in the beef stock and tomato and bring the mixture to a boil, then reduce it to a simmer and cook, covered, for two hours.
Remove the lamb shanks (set the pot aside), discard the bones and break up or shred the lamb. Return the lamb to the pot, add the chickpeas and lentils and simmer for 15 minutes.
Serve the lamb with crusty bread, yoghurt and fresh coriander. SERVES 4–6
Recipes and styling Brita du Plessis Photographs Sean Calitz Food Production Elizabeth Ingram
This recipe originally appeared in the July 2015 issue of House and Leisure