Cur­ried lamb soup

serves 6| prep 20 mins | cook­ing 63⁄ 4 hours - - THIS MONTH -

1 tbs olive oil 4 French-trimmed lamb shanks 1 large brown onion, sliced into rings 2 gar­lic cloves, crushed 2 tsp finely grated fresh gin­ger 1 tsp turmeric 1 tsp ground co­rian­der 14 ⁄ tsp ground cin­na­mon 14 ⁄ tsp cayenne pep­per Pinch of ground cloves 200g (1 cup) dried chick­peas, rinsed, drained 2L (8 cups) chicken stock 270ml can co­conut cream 350g sweet potato, peeled, cut into 1.5cm pieces 120g baby spinach Pap­pad­ums, tzatziki and mi­cro herbs, to serve

1 Heat the oil in a large fry­ing pan over medium-high heat. Add the lamb shanks and cook, turn­ing of­ten, for 8 min­utes or un­til golden. Trans­fer to a 6L slow cooker. 2 Add the onion to the fry­ing pan and re­duce the heat to medium. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft and lightly golden. Add the gar­lic, gin­ger, turmeric, co­rian­der, cin­na­mon, cayenne pep­per and cloves. Cook, stir­ring, for 1 minute or un­til aro­matic. Trans­fer onion mix­ture to slow cooker. Stir in chick­peas, stock and co­conut cream. Cover and cook on Low for 6 hours. 3 Add the sweet potato to the slow cooker. Cover and cook on Low for a fur­ther 11 ⁄ 2 hours or un­til the sweet potato is ten­der. Use a slot­ted spoon to trans­fer the lamb shanks to a large plate. Set aside to cool slightly. Re­move the meat from the bones, dis­card­ing the fat, sinew and bones. 4 Stir the spinach into the soup. Cover and set aside un­til spinach wilts. Re­turn the meat to the soup. Di­vide the soup among serv­ing bowls. Sea­son. Serve with pap­pad­ums, tzatziki and mi­cro herbs. PER SERVE • 34g pro­tein • 24g fat (13g sat­u­rated fat) • 34g carb • 8g di­etary fi­bre • 497 Cals (2076kj)

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