Chunky Moroccan soup
( SERVES 6 )
- Peel onion and chop finely. Crush garlic, peel and chop finely. Heat oil in a large saucepan.
- Brown lamb knuckles on all sides. Add cumin, coriander seeds and turmeric. Cook for 1 to 2 minutes. Add onion and garlic. Stir to brown and soften onion.
- Wash celery and chop finely. Add celery, undrained tomatoes and stock to lamb mixture. Simmer for 1 hour or until meat is cooked. Remove knuckles from soup and chop meat from bones.
- Chop sundried tomatoes roughly. Add meat, sundried tomatoes, drained chickpeas and olives to soup. Cook for 5 minutes. Serve sprinkled with parsley.