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Lamb and pumpkin soup
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Prep Time:
15 minutes
Cook Time:
390 minutes
Total Time:
405 minutes
Slow cooker lamb shank soup: tender meat, rich flavor.
Ingredients:
  • 5.00 gm Moroccan spice mix
  • 6 (about 1.5kg) lamb shanks, French trimmed
  • 500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
  • 500ml (2 cups) chicken style liquid stock
  • 500ml (2 cups) water
  • 250ml (1 cup) passata (tomato pasta sauce)
  • 1 x 400g can chickpeas, rinsed, drained
  • 100g (1/2 cup) basmati rice
  • Fresh coriander leaves, to serve
  • Greek-style yoghurt, to serve
Instructions:
  • Spread the spice mix on a plate then coat the lamb shanks by tossing them lightly.
  • Combine the lamb, pumpkin, stock, water, and passata in the slow cooker. Cook on low for 6 hours or until the lamb is tender and falls off the bone. Use tongs to carefully remove and discard any bones.
  • Combine the chickpeas and rice, simmer until rice is tender, approximately 30 minutes.
  • Divide the dish into serving bowls and sprinkle with fresh coriander. Serve alongside a dollop of yogurt.

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