Moroccan Spiced Lamb & Lentil Soup
Here’s an awesome recipe for a slow cooked soup of lamb shanks, spices and lentils. I like to use a cartouche (a circle of baking paper that sits directly on the surface of the stew) while the lamb cooks. It traps just enough steam to keep the meat in moist while letting excess liquid escape, creating a concentrated, rich flavour. It also stops the surface from forming a skin. For this I use the @multixaustralia brown paper which is Biodegradable. Unbleached & Chlorine free, so all good for the compost!
Ingredients
2 lamb shanks
1 tbsp olive oil
80 g pancetta, finely diced
1 large onion, diced
2 sticks celery, diced
2 carrots, diced
3 cloves garlic, sliced
2 tsp cumin
1 tsp coriander
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp turmeric
1.5 L chicken stock
1 x 400 g tin diced tomatoes
150g red lentils
1 bay leaf
Salt and pepper
Juice of ½ lemon
Punchy herb action: Parsley, green shallot, lemon, olive oil and minced garlic.
Heat olive oil in a heavy based pot. Season and brown the lamb shanks on all sides. Remove and set aside.
Add pancetta to the same pot and cook until crisp. Stir in onion, celery, carrot, and garlic. Cook for 5–6 minutes until softened and aromatic.
Toast the spices for about a minute until fragrant, blend then mix with the powdered ones and stir through.
Return the lamb shanks to the pot with the broth, toms, and bay. Bring to a simmer.Cut a piece of baking paper slightly smaller than the pot and lay it directly over the surface of the liquid to form a cartouche.
Cook gently for around 2.5 hours, or until the lamb is just falling off the bone.
Remove the shanks and set aside to cool. Add lentils and simmer uncovered for 25–30 minutes, until lentils are tender.
Pick the meat from the shanks and return it to the pot. Season with salt, pepper, and lemon juice.Serve with punchy herb action, yoghurt and a little coriander…Flatbread on the side works a treat.
@AustralianLamb #recipe
1 Comment
The herb oil makes it!