The ingredients listed here, are enough for Moroccan Lamb and Vege soup for lots of hungry people, with some left for seconds or the freezer.
If you wish to make a lamb casserole instead, increase the shanks to 4-6, reduce the water to one litre and the lentils to half a cup. However, keep all other ingredients at the same quantities. It is best to use a roasting pan for a shank casserole, placing the shanks in a single layer to ensure they retain their shape. I make sure I seal it tightly with several layers of foil to keep in the moisture, and cook it at 160 fan-bake for about three hours.
Ingredients:
2 large NZ lamb shanks
4-5 litres of water
Moroccan Spice Paste (1 pot, see CasualFoodie.co.nz) or choose Masterfoods Moroccan (2 Tbsp)
2 cans crushed tomatoes (400 ml)
1 cup dried red lentils
8-10 silver beet leaves or spinach
3 carrots
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon pepper
Freshly ground salt
How to make Moroccan Lamb Vege Casserole
Either chop up the carrots and silverbeet quite finely with a sharp knife, or chop up finely in a food processor.
Place the chopped vege and all the other ingredients in a pot (or slow cooker), bring to the simmer and cook very slowly for two to three hours or until the shanks begin to collapse. If making soup, remove the shanks and leave to cool a little. When cool enough to handle, discard the bones and sinewy bits, roughly chop the meat and add back into the soup. Bring the soup back to heat, and season to your liking with salt and pepper.
If making the casserole, simply leave to simmer in your crockpot or slow cooker.
Serve with yoghurt with chopped fresh mint if you have that on hand.
