HARIRA SOUP

■ Serves 8, prep 20 mins, cook 3 hours, 20 mins

WHAT YOU NEED

3 lamb shanks (1.2kg)

2 tbsp olive oil

2 onions, finely chopped

¼ cup finely chopped coriander roots and stalk, washed

3 stalks celery, finely chopped

3 cloves garlic, crushed

2 tbsp freshly grated ginger

2 tbsp ras el hanout (Moroccan spice)

1 cinnamon quill

2 tbsp tomato paste

5 large vine-ripened tomatoes (800g), coarsely chopped

½ tsp saffron threads

2 litres (8 cups) chicken stock

400g can chickpeas, rinsed, drained ½ cup long-grain white rice

2 tbsp lemon juice Chopped fresh coriander leaves

1 Season lamb with salt and pepper. Heat oil in a stockpot over a medium to high heat. Add lamb. Cook, turning occasionally, for 10 minutes, or until browned. Remove.

2 Reduce heat to medium. Add onions, coriander roots and stalk, celery, garlic, ginger, ras el hanout and cinnamon to pot. Cook, stirring occasionally, for 10 minutes, until caramelised. Add paste. Cook, stirring, for 2 minutes. Return shanks to pan with tomatoes, saffron and stock. Simmer, covered, over a low heat, stirring

3 Remove occasionally, for 3 hours. shanks from pot. Add chickpeas and rice. Simmer, uncovered, for a further 20 minutes, or until rice is tender.

4 Meanwhile, shred meat from lamb. Discard bones. Return meat to pot with lemon juice. Stir over a low heat until heated through. Season to taste. Garnish with coriander.