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Curried lamb and chickpea soup
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Prep Time:
20 minutes
Cook Time:
405 minutes
Total Time:
425 minutes
Slow-cooker curry lamb and chickpea soup for an easy and delicious meal.
Ingredients:
  • 18.20 gm olive oil
  • 4 French-trimmed lamb shanks
  • 1 large brown onion, sliced into rings
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 0.63 gm ground cinnamon
  • 1/4 tsp cayenne pepper
  • Pinch of ground cloves
  • 200g (1 cup) dried chickpeas, rinsed, drained
  • 2L (8 cups) chicken style liquid stock
  • 270ml can coconut cream
  • 350g sweet potato, peeled, cut into 1.5cm pieces
  • 120g baby spinach
  • Pappadums, to serve
  • Tzatziki, to serve
  • Micro herbs, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Sear the lamb shanks for 8 minutes, turning regularly, until golden brown. Transfer the lamb to a 6L slow cooker.
  • Saute the onion in the frying pan over medium heat until soft and lightly golden, about 5 minutes. Add the garlic, ginger, turmeric, coriander, cinnamon, cayenne pepper, and cloves. Cook for 1 minute until fragrant. Transfer the onion mixture to the slow cooker and add chickpeas, stock, and coconut cream. Cover and cook on Low for 6 hours.
  • Place the sweet potato in the slow cooker and cook on Low for an additional 1 1/2 hours until tender. Using a slotted spoon, transfer the lamb shanks to a large plate. Allow them to cool slightly, then remove the meat from the bones, discarding any fat, sinew, and bones.
  • Gently mix the spinach into the soup until wilted. Add the meat back to the pot. Ladle the soup into bowls, season to taste, and serve with pappadums, tzatziki, and micro herbs.

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