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Curried Lamb Shank, Amaranth and Chickpea Soup

This Phoebe Wood dish is positively moreish. Given its flavours, it's also quite Moorish. Bound to warm you up this winter.

Prep time

        Prep and cook time: 35 minutes
        Yield: Serves 4


    •    4 lamb shanks
    •    400ml coconut milk
    •    1 onion, nely chopped
    •    2 garlic cloves, chopped
    •    2 tbsps extra virgin olive oil
    •    1.5L (6 cups) chicken stock
    •    Micro shiso leaves, to serve
    •    1 bunch broccolini, chopped
    •    5cm piece ginger (25g), chopped
    •    1/2 cup (100g) amaranth or quinoa
    •    400g can chickpeas, rinsed, drained
    •    1 bunch kale, stalks removed, nely chopped
    •    2 tsps each chilli powder, ground turmeric, ground coriander seeds and cumin


  1. Heat the oil in a large saucepan over medium-high heat. Season lamb and cook, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium and add onion, garlic and ginger, and cook, stirring, for 5 minutes or until softened.
  2. Return lamb to pan with spices, coconut milk and stock, and simmer gently for 3 hours or until lamb is very tender. Stir in the amaranth and cook for a further 20 minutes or until almost tender. Add chickpeas, broccolini and kale, and cook for 4 minutes or until tender. Season.
  3. Serve soup topped with micro shiso.

This great family recipe is thanks to Delicious at


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