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Moroccan Lamb Broth

1 c Dried chickpeas (7 oz) soaked for at least 4 hrs
2 Lamb shanks (1 1/2 lb)
2 ts Salt
1 tb Pepper
1 ts Ground ginger
1/4 ts Saffron threads
3 md Onion(s), quartered
2 Sprigs each parsley and coriander, bundled
3 tb Butter
6 sm Carrots peeled and quartered
6 sm Turnips peeled and quartered
1/2 lb Pumpkin or butternut squash peeled, seeded cut in 2" chunks
5 sm Zucchini halved crosswise


1. Bring chickpeas and 7 cups water to simmer in medium saucepan. Simmer uncovered, until chickpeas are just tender, about 1 hour. Drain chickpeas, then pour into a bowl of cold water. Gently rub chickpeas between fingers to remove skins. Discard skins, drain chickpeas and set aside.

2. Place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro in soup kettle. Melt butter over low heat, swirling pan once or twice to let spices and meat mix gently. Add 3 quarts of water and bring to simmer. Add chickpeas; cover, and simmer until meat is tender, about 1 hours.

3. Cool lamb broth, skimming fat that rises to the surface. Remove 2 cups of broth and strain it; reserve for glazed onion topping. Remove and discard herb bundle. Remove shanks and separate meat from bone; return meat to broth. Can be covered and refrigerated at this point for up to 2 days.

4. About 30 minutes before serving, bring lamb broth to simmer. Add carrots, turnips, pumpkin and zucchini. Cover and simmer until vegetables are tender, about 20 minutes. Adjust seasoning. Remove another 3 cups of broth and strain it; reserve for moistening couscous. There will only be a little broth left in meat and vegetables at this point.


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