Cinnamon Spiced Lamb Soup With Pearl Couscous
Preparation time is 20minutes
Cook time is 2hours 25minutes
Total time is 2hours 45minutes
Serve is for 6 people
Estimated cost per serve is 11.27 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1teaspoons Masterfoods Cinnamon Ground
- 400grams Leggos Tomato Puree
- 2 carrot (diced)
- 1 celery stalks (diced)
- 1 white onion (diced)
- 2tablespoons fresh parsley (to serve)
- 1tablespoons extra virgin olive oil
- 1/2teaspoons ground allspice
- 1 lemon juice
- 2 chicken stock
- 1 cup Second House Pearl Couscous Moghrabiyeh
- 4 lamb shanks (trimmed)
Method
Step 1 of 4
Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside.
Step 2 of 4
Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove.
Step 3 of 4
Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew.
Step 4 of 4
Set the soup over a moderate heat and add the shredded meat and couscous. Cook for 10-15 minutes or until the couscous is cooked. Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.
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