Lamb and pumpkin soup

Cooking Meat Lamb and pumpkin soup

A slow cooker will make the lamb shanks super soft in this hearty soup recipe.

Lables: Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
  2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
  3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
  4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.

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2 tsp Moroccan spice mix
6 lamb shanks, French trimmed
500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
500ml chicken stock
500ml water
250ml passata
1 x 400g can chickpeas, rinsed, drained
100g basmati rice
Fresh coriander leaves, to serve
Greek-style yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
6:30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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