Cin­na­mon spiced lamb soup with pearl cous­cous

Balonne Beacon - - LIFE | EASY EATING -

SERVES: 6 In­gre­di­ents

4 lamb shanks, trimmed 1 tbs olive oil

1 onion, diced

2 car­rots, diced

1 stalk cel­ery, diced

1⁄2 tsp ground all spice 1 tsp ground cin­na­mon 400g tin tomato puree 1 1⁄2 litre stock

1 cup pearl cous­cous To serve, lemon juice and chopped pars­ley


Heat a large, heavy-based saucepan over a mod­er­ately high heat. Seal the lamb shanks in the oil for eight min­utes or un­til well coloured, then set them aside.

Add the onion, car­rot and cel­ery and cook for three min­utes. Add the spices and stir for 30 sec­onds. Place the shanks back in the saucepan and add the tomato puree and stock. Bring to the boil, cover and turn down to a gen­tle sim­mer. Cook for two hours or un­til the meat is ten­der. Take the pan off the stove.

Re­move the shanks and set aside un­til cool enough to han­dle. Pull the meat off the bone and shred it us­ing forks, dis­card­ing any fat or sinew.

Set the soup over a mod­er­ate heat and add the shred­ded meat and cous­cous. Cook for 10–15 min­utes or un­til the cous­cous is cooked. Sea­son with salt and pep­per. Add lemon juice to taste, sprin­kle with chopped pars­ley and serve.

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