Name: Moroccan lamb soup
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 1
Cuisine: moroccan
Ingredients: 18.20 gm olive oil; 900g lamb shank; 1 medium brown onion, chopped; 2 garlic cloves, crushed; 2 medium carrots, peeled, chopped; 2 celery stalks, chopped; 5.00 gm ground cumin; 2 tsp ground coriander; 1.25 gm ground ginger; 1.25 gm ground cinnamon; 400g can diced tomatoes; 20.40 gm beef style stock powder; 125.00 ml dried green lentils, rinsed; 62.50 ml chopped fresh flat-leaf parsley leaves

Moroccan lamb soup

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Prep Time:
20 minutes

Cook Time:
110 minutes

Total Time:
130 minutes

Try a comforting Moroccan lamb soup for a satisfying meal that will warm you from the inside out!

Ingredients:

18.20 gm olive oil
900g lamb shank
1 medium brown onion, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
5.00 gm ground cumin
2 tsp ground coriander
1.25 gm ground ginger
1.25 gm ground cinnamon
400g can diced tomatoes
20.40 gm beef style stock powder
125.00 ml dried green lentils, rinsed
62.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

In a large saucepan over medium-high heat, heat oil. Brown shanks on all sides for 6 to 8 minutes. Remove to a plate.
Sauté onion, garlic, carrot, and celery until onion softens. Stir in cumin, coriander, ginger, and cinnamon and cook until fragrant. Add back shanks, tomato, stock powder, and 6 cups cold water. Bring to a boil, then simmer partially covered for 1 hour. Stir in lentils and simmer for an additional 30 minutes until tender.
Take the pan off the heat. Take out the shanks. Discard bones and fat, then shred the meat. Add meat and parsley back into the pan. Return to heat and simmer for 5 minutes, or until heated through. Serve.

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