Comforting

Curried lamb shank, amaranth and chickpea soup

Name: Curried lamb shank, amaranth and chickpea soup
Ingredients: 2 tbs extra virgin olive oil; 4 lamb shanks; 1 onion, nely chopped; 2 garlic cloves, chopped; 5cm piece ginger (25g), chopped; 2 tsp each chilli powder, ground turmeric, ground coriander seeds and cumin; 400ml coconut milk; 1.5L (6 cups) chicken stock; 1/2 cup (100g) amaranth (from health food stores) or quinoa; 400g can chickpeas, rinsed, drained; 1 bunch broccolini, chopped; 1 bunch kale, stalks removed, nely chopped; Micro shiso leaves, to serve

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This Phoebe Wood dish is positively moreish. Given its flavours, it's also quite Moorish. Bound to warm you up this winter.

2 tbs extra virgin olive oil
4 lamb shanks
1 onion, nely chopped
2 garlic cloves, chopped
5cm piece ginger (25g), chopped
2 tsp each chilli powder, ground turmeric, ground coriander seeds and cumin
400ml coconut milk
1.5L (6 cups) chicken stock
1/2 cup (100g) amaranth (from health food stores) or quinoa
400g can chickpeas, rinsed, drained
1 bunch broccolini, chopped
1 bunch kale, stalks removed, nely chopped
Micro shiso leaves, to serve

Method

1.

Heat the oil in a large saucepan over medium-high heat. Season lamb and cook, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium and add onion, garlic and ginger, and cook, stirring, for 5 minutes or until softened.
2.

Return lamb to pan with spices, coconut milk and stock, and simmer gently for 3 hours or until lamb is very tender. Stir in the amaranth and cook for a further 20 minutes or until almost tender. Add chickpeas, broccolini and kale, and cook for 4 minutes or until tender. Season.
3.

Serve soup topped with micro shiso.