Morrocan lamb & Pumpkin Soup

Serves 4

Ingredients
2 t Morrocan spice mix
4 (1 kg) lamb shanks, trimmed
½ kg butternut pumpkin, cubed 1.5 cm pieces
2 C chicken stock
2 C water
1 C passata (tomato sauce)
400 g can chickpeas, drained
Fresh coriander, to serve
Salt and pepper, to taste

Method
1. Toss shanks in spice mix until lightly coated. In a large pot, heat a little oil and brown shanks to seal.
2. Add stock, water and tomato sauce and simmer for 3-4 hours or until lamb falls off the bone.
3. Remove the bones and discard making sure all flesh is removed. Add pumpkin and simmer for 45 minutes.
4. Season with salt and pepper. Serve topped with fresh coriander.
Method
1. 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.