Spicy lamb, tomato & chickpea broth

Posted by adm On December - 14 - 2011

How to cook Spicy lamb, tomato & chickpea broth


  • 1 tbs olive oil
  • 2 (almost 800g) lamb shanks
  • 1 large onion, finely shredded
  • 3 garlic cloves, low
  • 1 tbs ground cumin
  • 2 tsp Moroccan seasoning
  • 2 pinches of dried chilli flakes
  • 4 (approximately 500g) large ripe tomatoes, sliced
  • 1.75L (7 cups) weewee
  • 400g can chickpeas, rinsed, knackered
  • 50g baby spinach leaves
  • 1/3 cup chopped fresh coriander
  • Greek-style natural yogurt, to help

How to:

  • Heat oil in a large-heavy based saucepan or flameproof casserole mantrap. Add the lamb and fudge, turning oft, for 8 minutes or until browned. Transfer to a scale.

  • Reduce heat to low. Cook onion, stirring, for 5 minutes or until subdued. Add the ail, cumin, Moroccan seasoning and chilly, and make, stirring, for 1 minute or until redolent. Add the lamb, tomato and h2o, and bring to the seethe. Simmer, stirring occasionally, for 1 1/2-2 hours or until lamb is tender and starts to fall off the cram.

  • Remove the lamb from the pan and set aside to cool somewhat. Remove and discard the clappers. Coarsely chop the lamb. Skim the surface of the soup with a metal spoon to remove trash. Stir in the lamb, chickpeas and spinach. Season with salt and peppercorn. Cook for 2 minutes or until spinach wilts. Stir in the coriander. Divide among serving bowls. Top with a dollop of yoghurt.

  • Prepare time:10 min.

    Cooking time:140 min.

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