Woman's Day
Ingredients
Method
1.Place chickpeas in a bowl and cover with cold water. Soak overnight. Drain well.
2.Heat oil in a large, heavy-based saucepan on medium. Cook lamb shanks for 6-8 minutes, turning, until browned allover. Set aside.
3.Saute onion and garlic in same pan for 2-3 minutes, until tender. Stir in spices, coriander root and saffron. Saute for 2-3 minutes.
4.Return lamb to pan with stock and tomatoes. Bring to boil. Reduce heat to low and simmer, covered, for 2 hours.
5.Add chickpeas, rice and carrot to pan. Simmer, uncovered, 30 minutes, stirring occasionally, until chickpeas are tender.
6.Shred lamb meat and discard bones. Return lamb to soup. Season to taste. Stir in lemon juice and top with coriander leaves.
To reduce the preparation time, use 2 x 400g cans of chickpeas instead. They will only need a few minutes of cooking once added to the heat.
Note
