Lamb and pumpkin soup

Recipes / Meat

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

Recipe «Lamb and pumpkin soup» presented in category Recipes / Meat, to prepare this dish you will need no more 6:30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.