The sweetness of tomatoes and mellow cumin flavour makes for a rustic, hearty and delicious soup-style stew.
4 Australian Grown lamb shanks, each cut into three
120ml olive oil
3 tbsp ground cumin
Sea salt to season
2 brown onions, halved and sliced
6 cloves garlic, peeled and chopped
2 red chillies, split lengthways
3 carrots, sliced into rounds
3 celery stalks, sliced finely
1 tsp ground cinnamon
1 tsp black pepper
2 tsp ground coriander
400g can Ardmona chopped tomatoes
3 tbsp Ardmona tomato paste
3 lt water
2 chicken stock cubes
80g pearl barley
400g tin chickpeas, drained
4 tbsp plain yoghurt
fresh coriander sprigs to garnish
- Preheat oven to 220C.
- Place shanks in baking tray with 2 tablespoons olive oil and cumin. Season with salt and mix well to coat the lamb. Cook in oven for 20 minutes until golden. Remove and set aside.
- In a large, heavy based wide pot, add remaining oil, onion, garlic, chilli, carrots and celery. Cook for 20 minutes until golden and caramelised. Then add cinnamon, black pepper, coriander, stir cook for 1 minute. Add tomatoes, tomato paste, water, stock cubes, barley and browned shank pieces. Bring to the simmer and cook for 1 hour. Add drained chickpeas and simmer for another 30 minutes until meat is tender. Taste for seasoning.
- Serve in shallow wide bowls, dollop with yoghurt, squeeze over lemon and scatter over coriander sprigs.