- 2 tsp moroccan spice mix
- 6 lamb shanks (about 1.5 kg, french trimmed)
- 500g butternut pumpkin, deseeded and cut into 1cm pieces.
- 500ml chicken stock
- 500ml water
- 250ml passata (tomatoe pasta sauce)
- 1 x 400g tin chickpeas
- 100g basmati rice
- fresh coriander leaves
- greek style natural yoghurt
Coat lamb shanks with spice mix.
Add the lamb, passata, pumpkin, stock, water to a slow cooker (I use a casserole dish). If using a slow cooker, cover and cook on low for 6 hours, or high for 3.5 hours. I put the casserole dish in the oven at 150 degrees for about 4 hours. Use tongs to remove bones and discard.
Add the rice and chickpeas and cook for a further 30-40 minutes.
Ladle into bowls and top with coriander and yoghurt.
Serves 6
One Comment
I love pumpkin! Thanks for the reiceps. I’ve been making pumpkin pie oatmeal lately. I froze some pumpkin puree in an ice cube tray. For every serving of oatmeal I add one pumpkin cube and then some cinnamon and nutmeg. :)Erica’s latest blog post: