North African Lamb Harira Stew

• 5.25 oz dried chickpeas
• 2 tbsp olive oil
• 2 None lamb shanks
• 1 None onion, finely chopped
• 1 clove garlic, chopped
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1/2 bunch cilantro, leaves picked, stems finely chopped
• None Pinch pinch saffron threads, soaked in 1 tablespoon hot water
• 8 1/2 cups chicken stock
• 2 x 14 oz cans chopped tomatoes
• 1/2 cup brown rice
• 1 None carrot, chopped
• None None Lemon juice, to taste

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 all over. Set aside.
3. Saute onion and garlic in same pan for 2-3 minutes, until tender. Stir in spices, cilantro stems and saffron. Saute for 2-3 minutes.
4. Return lamb to pan with stock and tomatoes. Bring to a 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 cilantro leaves.

chickpeas, olive oil, lamb shanks, onion, clove garlic, cumin, coriander, cinnamon, cilantro, saffron threads, chicken stock, tomatoes, brown rice, carrot, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25217 (may not work)