1 tablespoon vegetable oil
1 lamb shank, cut into 2-inch pieces
1 large onion, finely chopped
9 cups water
1 cup dried chickpeas, soaked overnight
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
Salt and pepper to taste
Heat soup pot until very hot. Add vegetable oil to cover the bottom of the pan, then add the pieces of lamb shank. Brown the lamb shank on all sides, then remove and reserve.
Add finely chopped onions to soup pot and saute until soft but not brown. Add 9 cups of water and return pieces of seared lamb shank to the pot. Bring to a boil, add chickpeas and spices, lower heat and cook at a simmer about 1 to 1 1/2 hours or until the chickpeas are tender and the lamb falls off the bone.
Remove the lamb shank. Take meat off the bone and cut into small pieces, add to soup with salt and pepper to taste. If using canned chickpeas, you would add them now and heat until heated through. Makes 8 servings.
Chef Greg Alauzen with Jane Citron
Thursday, February 03, 2000
