Lamb, Eggplant and Sweet Potato Soup

    2 hours 25 minutes

    A slightly unusual Middle Eastern soup which is addictive! Lamb shanks are simmered with eggplant and sweet potato.


    Queensland, Australia
    2 people made this

    Serves: 6 

    • 2 small eggplants
    • 40g butter
    • 6 lamb shanks
    • 1 leek, diced
    • 1 1/2 cups beef stock
    • 8 cups water
    • 1 cinnamon stick
    • 1 white sweet potato, diced
    • 1 teaspoon cumin
    • 1/4 cup parsley, chopped

    Preparation:25min  ›  Cook:2hours  ›  Ready in:2hours25min 

    1. Prick the eggplants all over with a skewer, then roast in a hot oven on an oven tray about 1 hour or until soft. Let cool. Peel and chop the flesh, discarding the skins.
    2. Melt the butter in a saucepan and brown the shanks on all sides, working in batches. Drain on paper kitchen towels then return to the pan with the leek, stock and water. Simmer 1 hour, uncovered.
    3. Remove the shanks from the stock and trim off all the meat from the bones.
    4. To the stock, add the cinnamon, sweet potato and cumin. Simmer until sweet potato is soft. Discard the cinnamon stick. Add the eggplant, then blend until soup is smooth. Stir in the meat and parsley and heat through.

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