Heres a hearty Moroccan lamb soup to warm up your insides and fill you up!
- Heat oil in a large saucepan over medium-high heat. Add shanks. Cook, turning, for 6 to 8 minutes or until browned. Transfer to a plate.
- Add onion, garlic, carrot and celery to pan. Cook for 5 minutes or until onion has softened. Add cumin, coriander, ginger and cinnamon. Cook for 1 minute or until fragrant. Return shanks to pan with tomato, stock powder and 6 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Add lentils. Simmer, partially covered, for 30 minutes or until lentils and shanks are tender.
- Remove pan from heat. Remove shanks. Remove and discard bones and fat. Shred meat. Add meat and parsley to pan. Return pan to heat. Simmer for 5 minutes or until heated through. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set