OH! Magazine - Australian Version June 2014 (Australian Version)

PETE EVANS How to make it http://youtu.be/q0w-Sgvt0Ko MIDDLE EASTERN HARIRA LAMB SOUP What you’ll need My favourite soups when the weather is really starting to cool down, are those that are full of flavour, nourishing, but also filling. Therefore, I can’t go past the Middle Eastern Harira Soup. This is a version that I have played with over the years and everyone in my family loves it. There are a lot of ingredients but it is relatively simple to make (you just need time to let the shanks slowly cook so they fall off the bone). You will probably have leftovers from this soup, which is great because it’s actually even better the next day. Take it to work and share it with your colleagues – I promise you will be well liked! When I have a dinner party, I will double the ingredients in this recipe and give the guests a container to take home when they leave – they love it! 16 JUNE 2014 ( OH! MAGAZINE ) 2 tablespoons coconut oil 3 lamb shanks 1 large onion, chopped 2 stalks celery, chopped 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon nutmeg Big pinch saffron 2 cups chopped tomatoes 2 cups chopped zucchini 2 cups chopped pumpkin 4 cups chopped silverbeet or kale 2 cups chopped sweet potato 2 litres water or any stock 1 cup buckwheat, soaked overnight in filtered water and drained (optional). Salt and pepper, to taste ½ cup chopped cilantro ½ cup chopped parsley Mint, chopped (optional) 2 lemons, cut into wedges • 1. Heat the oil in a large pot over medium to high heat. Add the lamb and brown on all sides. Remove the meat to a plate and set aside. Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent, 4 to 5 minutes. • 2. Add the spices and sauté for another 1 to 2 minutes. Stir in the tomatoes and cook for 3 to 4 minutes. Finally pour in the stock and return the meat to the pot. Bring to a boil, then reduce heat to medium to low and simmer for about 2 hours and remove the shanks to cool (once the shanks are cool then remove the meat and shred roughly with your hands). • 3. Add the sprouted buckwheat, sweet potatoes, salt and pepper and simmer for another 10 minutes, then add in the pumpkin and cook for a further 10 minutes. Finish with the zucchini and silverbeet or kale, and cook for a further 10 minutes. • 4. Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges for each diner to squeeze into their stew as desired. Serving option 2 to 3 beaten eggs can be stirred into the stew at the end, to make egg strands. Substitutions You can substitute chicken legs, ox tail or ox cheek for the lamb; or for a vegetarian version eliminate the meat all together. Similarly you can replace the buckwheat with lentils or chickpeas if preferred. www.peteevans.com.au ( OH YUM )

OH! Magazine - Australian Version June 2014 (Australian Version) | Page 16