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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 tsp Moroccan spice mix

  3. 6 (about 1 1/2kg) lamb shanks, French trimmed

  4. 500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces

  5. 500ml (2 cups) chicken stock

  6. 500ml (2 cups) water

  7. 250ml (1 cup) passata (tomato pasta sauce)

  8. 1 x 400g can chickpeas, rinsed, drained

  9. 100g (1/2 cup) basmati rice

  10. Fresh coriander leaves, to serve

  11. Greek-style natural yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. Method Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.

  2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.

  3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.

  4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.

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