Lamb & pumpkin soup

Posted by adm On August - 9 - 2011

How to cook Lamb & pumpkin soup


  • 2 tsp Moroccan spice mix
  • 6 (most 1.5kg) lamb shanks, French cut
  • 500g Butternut pumpkin, raw, deseeded, dig 1cm pieces
  • 500ml (2 cups) chicken strain
  • 500ml (2 cups) h2o
  • 250ml (1 cup) passata (tomato pasta sauce)
  • 1 x 400g can chickpeas, rinsed, knackered
  • 100g (1/2 cup) basmati rice
  • Fresh coriander leaves, to dish
  • Greek-style natural yogurt, to help

How to:

  • Place spice mix on a scale. Add the lamb shanks and toss to lightly coating.

  • Add the lamb, pumpkin, strain, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the cram. Use tongs to remove bones and toss.

  • Add the chickpeas and rice. Cook for 30 minutes or until rice is bid.

  • Ladle among serving bowls and top with the coriander. Serve with yogurt.

  • Falsify's tip: To reheat leftover soup, place in a saucepan and stir over medium-low heat until heated through. Add extra stock if necessary – the mixture thickens on standing.

    Time-saving tip: Cook on the high setting for 31/2 hours.

  • Prepare time:15 min.

    Cooking time:390 min.

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