Cinnamon spiced lamb soup with pearl couscous
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.