Cinnamon spiced lamb soup with pearl couscous

Story

Cinnamon spiced lamb soup with pearl couscous

An exciting, spicy and fragrant soup perfect for winter

Preparation: 20 minutes
Cooking: 2 hours 25 minutes
Serves: 6

Ingredients

  • 4 lamb shanks, trimmed 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1/2 tsp ground allspice
  • 1 tsp ground cinnamon 400g tin tomato puree
  • 1 1/2 litre vegetable stock 1 cup pearl cous cous Lemon juice and chopped parsley to serve

Method

  1. 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.
  2. 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.
  3. Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks.
  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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